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NZ no 1 Dish Butter chicken with Raizada products in 10 minutes

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August 26, 2016

KORMA CURRY WITH RR PRODUCTS

Recipe of the Week With My Mouthwatering,easy cooking Products to Improve cooking standard in general and also Improved new method of cooking without cutting onion or headache to know about spices value or knowing to use it correct way to get Maximum for your optimum health. Chicken Korma This Ancient Creamy Curry was originate in Fifteen century for Mughal Kingdom while Rest of the population suffered in India. But now I made it so easy for yous to make it in your home , ........................

May 30, 2016

Autumn Menu (Brunch}}

Good Health with good taste | Ingredients 250 g (2 cups+1 tbsp) maize flour salt to taste 90 -100 g methi leaves (frozen thawed) Luke warm water Instruction Mix all ingredient with water to make a dough and flatten the the single knead with your palm with your pam like 3x thicker Roti shape Cook it both side and serve with butter or Yogurt. Healthy Punjabi Brunch ...

April 24, 2016

SPINACH ROTI

Chopped chicken or shredded cheese can replace the spinach in the roti. 1/2 cup Roger Raizada's Gluten Free Roti Mix 1/3 cup water 1 large egg, lightly beaten 1 cup free-flow frozen spinach 1 small shallot, diced 2-3 tablespoons canola oil ...

March 14, 2016

Rogers Food Philosophy

Cooking is an art. Some of us find it very hard, complicated, time consuming and some find it easy. I have tried to resolve most of these issues through my cooking experience to achieve maximum benefits from how we cook and prepare our meals. The utensil we use are just as important as the cooking methods are to preserve the nutrients in our food. Most of the old style indian cooking methods need re-thinking especially as we consider the source of our food and the different utensils we have...

March 14, 2016

ROGERS CURRY COOKING TIPS

1. Always use high-quality, high smoke point oil and never heat it too hot 2. Always cut your onions julienne style 3. A good rule of thumb is if you use 2kg meat you will need 1kg onion and 250 gms tomatoes 4. Always use a heavy based saucepan, - about 200mmx200mm 5 When onions are dissolved in your curry, your chicken will be cooked. Cook a further 1 to 2 hrs for lamb ,beef, pork, goat or venison and avoid burning by adding hot water 6. Add tomato puree when 80% of the cook...

March 14, 2016 Posts 1-6 of 6 | Page