How To Blend Spices
Recipes
- “Roast, Mill, Cook!” Recipe Book
- Easy Chicken Curry
- Oriental Fried Rice
- Sri Lankan Beef Curry
- Organic Artisanal Tandoori Chicken Masala
- Spicy BBQ Poultry Marinade
- Classic Garam Masala Spices - Mixed Vegetable Curry
- Fresh Chai
- Shepherd's Pie
- Dahl / Lentil Curry (GF)
- Sri Lankan Chicken Curry
- Aromatic Yellow Rice (GF)
- Kashmiri Garam Masala
- Tandoori Chicken
Spice Sessions Menu
MENU
Hors d'oeuvres
Papadums with mango salsa – Lentil wafers
Frikkadels - Deep fried Halibut Fish Balls
Soups
Mulligatawny Soup – Lightly spiced, chicken or lamb in a coconut milk base (**Garam Masla)
Parippu Hodi Soup – Yellow Lentils with coconut milk and cilantro garnish (** Tadka Spices)
Entrees:
Yellow Fried Rice – Basmati “king of rice” rice sauteed and cooked with onions, turmeric, cardamoms cloves and Ceylon cinnamon. (**Aromatic Rice Spices)
Rice Sticks – Sri Lankan noodles stir fried with onions, spices, curry leaf and green onions (**Island Blend)
Meats and Seafood
Kukul Mas – Traditional Sri Lankan chicken curry flavored with roasted spices and coconut milk ( **Ceylon Roast)
Chicken tandoori – Marinated in yogurt, tandoori garam masala and broiled ( **Tandoori Masala)
Harak Mas – Flank steak marinated in Ceylon Roast spice blend and simmered in coconut milk ( ** Ceylon Roast)
Kashmiri Rogan Josh – Cubed leg of lamb simmered in a blend of spices and yogurt (**Classic Garam Masla)
Uru Mas – Pork butt or picnic curried with a Ceylon Roast spice blend ( **Ceylon Roast)
Isso Hodi – Shrimp spiced and simmered in a coconut and tomato base ( **Individual Spices)
Vegetable Entrees
Annasi Hodi – Pineapple in spiced tomato and coconut sauce (** Turmeric, Fennel)
Bonchi badala– Long green beans sautéed spices ( **Island Blend)
Thankkali – A tangy curry with fresh tomatoes ( **Balti Masala)
Brinjal Bartha – Eggplant Puree ( **Fragrant Garam Masala)
Condiments
Coconut Sambol – Freshly, grated coconut with lime and spices (** Cayenne!)