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COOK to GO ; EASY to MAKE & HARD to RESIST !

5 star Indian curries in 10 minutes WITH Raizada Products only


VEGETARIAN CURRIES


VEG GOAN


.1/2 kg Mixed vegetables (Blanched), One For All paste, Tandoori marinade
.Khalis ghee or oil, Coconut cream, Salt to taste.


Stir fry vegetables in 1-2 Tbsp Khalis Ghee or oil,
add 1Tbsp Tandoori marinade
Add 2 Tbsp One For All paste
200-300 Coconut cream

Cooking Note: Use Multi thickener to make it thick or hot

VEG KORMA


1/2 kg Mixed Vegetables (Blanched), One For All Paste, R R Tandoori Marinade,
R R Khalis Ghee or oil (Vegan), R R Multi Thickener ,1 cup cream or (coconut cream }


Stir fry vegetables with 1-2 Ghee (or oil for vegan)
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.
Add 2-3 Tbsp One For All paste
300 ml cream, coconut cream or soya milk
Add 1-2 Tbsp Multi Thickener.
Serve with Roger Raizada Low G I Rice or Naan

Cooking Note: Use Multi thickener to make it thick or hot

VEG MANGO


1/2 kg Mixed Vegetables (Blanched) ,R R One For All Paste ,R R Tandoori Marinade
R R Khalis Ghee or oil, R R Multi Thickener 300 ml cream or soya milk. Mango pulp


Stir fry vegetables with 1-2 Ghee or oil
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.
Add 2-3 Tbsp One For All paste, 300 ml cream or soya milk
Add 1-2 Tbsp Multi Thickener and 1/2 cup mango pulp
Serve with Roger Raizada Low G I Rice or Naan
To make it hot use Multi thickener HOT

Cooking Note: To make it hot use R R Fire-Up Sauce

VEG MASALA

1/2 kg Mixed Vegetables (Blanched), R R One for All Paste, R R Tandoori Marinade,
R R Khalis Ghee or oil.


Stir fry vegetables with 1-2 Ghee or oil
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.
Add 2-3 Tbsp One for all paste cook it till tender or as you desire.
Serve with Roger Raizada Low G I Rice or Naan


Cooking Note: To make it hot use R R Fire-Up Sauce




DAMDAR VEGAN OR VEG

1/2 kg Mixed Vegetables (Blanched), R R Damdar Paste, R R Tandoori Marinade,
R R Khalis Ghee, R R Multi Thickener, 300 ml cream.or coconut cream


Stir fry vegetables with 1-2 Ghee or oil
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.
Add 2-3 Tbsp Damdar paste and 300 ml cream .
Serve with Roger Raizada Low G I Rice or Naan

Cooking Note:
To make it hot use R R Fire-Up Sauce

VEGAN GOAN CURRY


1/2 kg Mixed vegetables (fresh or frozen), One For All paste, Tandoori marinade,
Khalis ghee or oil (vegan), Coconut cream, Salt to taste.


Stir fry vegetables in 1-2 Tblsp Khalis Ghee or oil,
add 1 Tbsp Tandoori marinade,
Add 2 Tbsp One For All paste
200-300 Coconut cream
Bring to boil and serve
Cooking Note:

Garnish with fresh coriander & lemon, serve with rice.

MAKHANI VEG

1/2 kg Mixed Vegetables (Blanched) , R R Butter chicken Paste ,
R R Tandoori Marinade, R R Khalis Ghee


Stir fry vegetables with 1-2 Ghee
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.
Add 2-3 Tbsp One For All paste
Add 300 ml cream and 1-2 Tbsp Multi Thickener.
Serve with Roger Raizada Low G I Rice or Naan

Cooking Note: Use R R Multi Thickener for thickening the sauce

PANEER KORMA

300 gms Paneer, R R Butter chicken Paste, R R Tandoori Marinade
R R Khalis Ghee, R R Multi Thickener, 1 cup cream


Stir fry Tofu or Paneer with 1-2 Ghee
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.
Add 2-3 Tbsp One For All paste
Add 300 ml cream and 1-2 Tbsp Multi Thickener.
Serve with Roger Raizada Low G I Rice or Naan

Cooking Note: Use R R Multi Thickener for thickening the sauce

DAL MAKHANI VEGAN OR VEG


1 cup Lentil, R R One for All Paste, R R Khalis Ghee or oil.


Add 2-3 Tbsp ghee or oil in a pan
Add 2-3 Tbsp One For All Paste
Add cooked dhaal
Serve with Low GI Rice or Naan.

Dal prep; wash and soak Red,yellow lentil or white Urad dal in water and cook it for 10 min till soften.
To Make Dal makhani; 1 cup Urad whole,1 Tblsp red Kidney beans,wash and soak 5 hrs or more,then cook it till soften
Cooking Note:
To make it hot use R R Fire-Up Sauce

JALFREZI VEGAN OR VEG


1/2 kg Mixed Vegetables, 200 gms Tofu or Paneer, R R One for All Paste
R R Tandoori, R R Khalis Ghee


Stir fry vegetables, tofu or paneer with 1-2 Ghee
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.
Add 2-3 Tbsp One For All paste cook it till tender or you desire.
Serve with Roger Raizada Low G I Rice or Naan
To make it hot use Fire-up sauce.

Cooking Note: To make it hot use R R Fire-Up Sauce

PANEER or VEG KORMA


1/2 kg Tofu or Paneer, R R One for All Paste, R R Tandoori Marinade
R R Khalis Ghee or oil, R R Multi Thickener, 1 cup cream or coconut cream


Stir fry Tofu or Paneer with 1-2 Ghee
Add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 2 minutes.
Add 2-3 Tbsp One for all paste 300 ml cream or soya milk, coconut cream bring to boil
Add 1-2 Tbsp Multi Thickener.
Serve with Roger Raizada Low G I Rice or Naan
To make it hot and Thick use Multi Thickener HOT
Cooking Note:

Garnish with fresh coriander & lemon, serve with rice.

COOK to Go ; EASY to make & HARD to RESIST !


NON VEGETARIAN

MADRAS CURRY



600 GMS Chicken (Boneless/Skinless}
One For All paste
Tandoori marinade
Khalis ghee or oil
Coconut cream
Salt to taste.


Dice your Choice of meat or use cooked meat,
Add 1 Tbsp Tandoori marinade
Stir fry vegetables in 1-2 Tblsp Khalis Ghee or oil,
Add 2 Tbsp One For All paste
200-300 Coconut cream
Bring to boil and serve
Cooking Note:

Garnish with fresh coriander & lemon, serve with rice.

Chicken Tikka Masala


Chicken Tikka Masala Cooking Time 10 minutes


Oil 1/4 cup , 600 gm Chicken breast , R R Tandoori Marinade ,1 onion , 1 Capsicum ,
R R One for All Paste, Butter chicken paste, cream 1/2 cup, salt to taste.


Chopped onion and capsicum , Cut chicken into 1 inches pieces.
In medium hot oil (100ml), fry onion ,chicken and capsicum for 4 mins then add 1 Tbsp R R Tandoori Marinade, Then 4 Tbsp R R One for All paste and 3 Tbsp R R Butter Chicken Paste,
Add 1/2 cup cream , 1/2 cup water and try not to cook for too long after adding the cream

Cooking Note:

Try not to cook chicken more then 5 minutes ,add pinch of kasoori methi and orange red colour to finish, Garnish with fresh coriander & lemon, serve with rice.

Saag Wala


Olive Oil 1/2 cup , 300gm frozen spinach, 600 gm Chicken breast , R R Tandoori Marinade ,
R R One for All Paste, Butter chicken paste, cream 1/2 cup, salt to taste.


Add olive oil in thawed spinach and Make a paste with food processor, Cut chicken into 1 inches pieces.
In a frying pan cook chicken with oil add 1 Tbsp R R Tandoori marinade cook for 4 mins ,Add spinach puree cook it for 4 min , Add 4 Tbsp R R One for All paste and 3 Tbsp R R Butter Chicken Paste,
Add 1/2 cup cream , Try not to cook for too long after adding the cream

Cooking Note:

Garnish with fresh coriander , serve with rice.

Thai Green Curry (Fish,Chicken or Prawns)


Olive Oil 1/2 cup , 100gm frozen spinach, 600 gm Chicken breast , R R Tandoori Marinade ,1 onion R R One for All Paste, Butter chicken paste, cream 1/2 cup, Coconut Cream 2 cups, 1 Tbsp Thai green curry paste , salt to taste.


Add oil in thawed spinach and Make a paste with food processor, Cut chicken into 1 inches pieces.
In a frying pan cook chicken with oil add 1 Tbsp R R Tandoori marinade cook for 4 mins ,Add spinach puree , thai green curry paste, cook it for 2 min , Add 4 Tbsp R R One for All paste and 3 Tbsp R R Butter Chicken Paste, add 1/2 cup cream,2 cups coconut cream cook it for 2 min.
Try not to cook for too long after adding the cream
Cooking Note:

Garnish with fresh coriander , serve

Laksa

For fish ,Chicken or prawns.

2 Tbsp oil, 600 gm Chicken breast , R R Tandoori Marinade , R R One for All Paste,
Butter chicken paste, cream 1/2 cup, Coconut Cream 2 cups, 1 Tbsp Laksa curry paste , salt to taste.


Cut chicken into 1 inches pieces.
In a frying pan cook chicken with oil add 1 Tbsp R R Tandoori marinade cook for 4 mins , add 2 Tbsp Laksa curry paste, cook it for 2 min , Add 4 Tbsp R R One for All paste and 3 Tbsp R R Butter Chicken Paste, add 1/2 cup cream,2 cups coconut cream cook it for 2 min.
Try not to cook for too long after adding the cream
Cooking Note:

Garnish with fresh coriander , serve

CHICKEN KORMA

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.
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 ,



400 gm Chicken diced (Thigh or breast meat) Boneless/skinless
R R One For All Paste
R R Tandoori Marinade
R R Khalis Ghee or oil
R R Multi Thickener
300 ml cream.


Stir fry Diced Chicken diced with 1Tblsp Ghee or oil
add 1 Tbsp Tandoori Marinade in a pan on moderate heat for 5 minutes.or till 80 % cooked.

Add 3 Tbsp One For All paste ,cream and bring to boil
add 1-2 Tbsp Multi Thickener.

Serve with Roger Raizada Low G I Rice or Naan


This creamy curry has cardamom,fenugreek,cashews and good healthy spices to reduce the harm cause by intaking dairy products
For example Fenugreek help to reduce cholesterol and CASHEWS
improve cognitive ability, and also lowers blood pressure, which can prevent heart attacks. Copper contains antioxidants that render free radicals harmless. This protects against heart disease and cancer.

So Enjoy this Curry for you good health and Taste

Mud slap prawn

10 large raw prawns, thawed if frozen, 1 large egg white
1/4 cup Roger Raizada's Mud Slap Spice Mix
1-2 cups canola or rice bran oil for deep frying


Pat the prawns dry. Place the egg white in a bowl. Lightly beat with a fork. Place the spice mix in another bowl. Heat the oil in a wok or small,deep saucepan until hot and a faint haze rises. Dip the prawns in the egg white then in the spice mix. Deep-fry in batches for about 30 seconds, turning once during cooking. Great served as a snack or as part of a main course. Makes 10.

Cooking Note:

Garnish with fresh coriander & lemon.



COOK from SCRATCH

Make 5 star curries from scratch


Garlic Mussel Curry


100ml OIL, 1 Onion, 1 Shallot., 4 fresh green mild chillies, 1 Kg Mussels,
1/2 cup Coconut milk, 1 cup Cream, 4-6 Basil Leaves,1 Tbsp Ginger,
2 Tbsp Garlic, 1 cup Tomato Puree , 1-2 Tbsp One For All spice mix.


Clean and Debeard Mussels
In medium hot oil (100ml), fry onion for 3-4 mins then add the desiccated
coconut & fry until golden brown.

Puree cooked onion & coconut in blender - with green chilli, garlic, basil,
ginger & fresh coriander to make a paste.
In a big wok of medium to hot oil - sauté a chopped shallot for 2-3 mins
add *spice mix, salt & crushed tomatoes.
Cook it for 2-3 mins, then add paste, whole mussels & cook it for a further 5 mins or
until the shells have opened. Add cream.

Variation:

Add 200ml cream.
or add 200 ml Coconut cream.
Cooking Note: For fresh mussels - salt to taste if required. For pre-packaged mussels, check to see if salt is already added.
Garnish with fresh coriander & lemon, serve with rice.

BHAJI CHICKEN with potato cake and CORIANDER PESTO