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Welcome to Karma Foods Recipe Book

Goan Cafreal(Using Cafreal Masala Paste)

Ingredients

• 1kg Chicken or Fish
• 1(200gms) packet Cafreal Masala Paste
• Butter or Oil.

Directions

• Clean the meat/fish
• Apply Cafreal masala paste and marinate overnight or for 3hrs
• Apply butter or oil & fry on a slow fire or grill
• Serve with boiled Potatoes and salad.

ROAST MASALA

Ingredients

• 500gms Meat or Vegetable
• Oil, 2-3 tbsps
• Karma’s Roast Masala Paste

Directions

• Clean the meat/vegetable
• Cut into big pieces.
• Apply 2-3 tbsps of Karma’s Roast Masala Paste & keep it aside. Heat the oil in a deep kadai.
• Add the meat / vegetable and fry until golden brown on all sides
• Add a little water & cook until the meat/ vegetable is tender
• Add salt to taste and serve.

Tastes best with Salad.

GOAN RECHEADO

Ingredients

• Fish (Pomfret, Mackerel, Kingfish)

Directions

• Clean the Fish, slit on either side of the bone.
• Stuff the sides of the fish with Karma’s Recheado Masala paste
• Shallow fry the fish until golden brown.
• Serve hot with green salad and slices of Lime.

CHICKEN TANDOORI

Ingredients

• Chicken cut into pieces
• 1 onion grated
• 2tsp ginger garlic paste
• 3/4 cup well beaten curd
• 1cup tomato puree
• 100gms butter
• 200gms cream
• 3tbsp of Karmas Tandoori Paste.

Directions

• Marinate the chicken in 3tbsp of Karmas Tandoori Paste. Mix well beaten curd, salt and sugar to taste. Leave in refrigerator overnight.
• Bake in gas or clay oven. Cut into pieces Melt the butter in a pan, add the grated onions and fry until golden brown.
• Add the ginger-garlic paste and the leftover marinate of chicken. Fry until the liquid evaporates.
• Add tomato puree and fry on low heat. Add cream while stiring constantly.
• Do not let it boil. Add the chicken pieces. Cook for a minute and then turn off the heat.
• Serve piping hot with steamed.

BIRYANI

Ingredients

• 1 kg Meat
• 1kg Basmati rice
• 50gms
• Karmas Biryani Mix
• 1/2 kg onion
• 100ml curd

Directions

• Clean & cut 1 kg of any meat or mixed into small pieces.
• Slice 1 onion. Marinate the meat in curd and half the Karmas Biryani mix.
• Heat oil & fry onions till golden brown and keep aside.
• Fry the marinated meat for some time.
• Add the remaining masala, water as needed, cook until the gravy is thick & meat is tender.
• Boil the rice till three forth is cooked & add salt.
• Sprinkle a little saffron/red color in half quantity of rice.
• Arrange in a alternate layers of rice and then meat.
• Top with fried onions. Cook till rice is done.
• Serve hot with chutney and salad.

BAKED POTATO SURPRISE (Using Vindalho Paste)

Ingredients

• 4 large potatoes
• 24 Cashew nuts
• 1 onion sliced
• 1 tbsp Vindalho Paste
• 1 tsp salt
• 1 tsp sugar
• Juice of 1 limes

Method

• Chop the nuts finely & keep aside
• Fry onions till golden brown
• Add Vindalho Paste, lime juice, salt and keep aside
• Wash the whole potatoes, peel & dry
• Add the cashew nuts & Vindalho mix to the potatoes
• Wrap each in foil & bake.
• Check whether they are cooked by piercing with a small knife. Continue baking if needed, Cut into cubes and serve hot.

CHICKPEA CURRY (Using Vindalho Paste)

Ingredients

• 2 medium onions chopped fine
• 3 tbsp oil, 5 tbsp tomato sauce
• 500 gms chick peas, boiled and drained
• 2 capsicums chopped
• 2 potatoes boiled and cubed
• Salt to taste
• 1 cup water
• 3 tbsp Vindalho Paste

Method

• Sauté the onions in oil
• When golden brown add tomato sauce
• capsicums, Vindalho Paste and fry for some time
• Add boiled potatoes
• boiled chick peas to some water
• Boil for a few minutes till thick curry is formed
• Season with salt
• Serve over rice

POTATO MASALA (Using Vindalho Paste)

Ingredients

• 500 gms Potatoes
• 200 gms Tomatoes
• 2 onions grated
• 2 tbsp tomato sauce
• Salt to taste
• 2 tbsp oil
• 3 tbsp Vindalho Paste
• 1 tsp Jeera

Method

• Peel the potatoes and cut into equal size
• Heat oil, add Jeera, grated onions and fry till golden brown then add tomatoes to this
• add Vindalho Paste followed by tomato sauce
• Add potatoes and 3 glasses of water and cook with lid covered for 10 to 15 minutes
• Check if potatoes are done
• Serve hot with rice

PANEER BURJEE (Using Vindalho Paste)

Ingredients

• 500 gms Paneer crumbled not very fine
• 2 green Peppers (capsicum) chopped
• 2 onions chopped
• 1 cup green peas (frozen)
• 2 tomatoes chopped
• 1 tsp sugar
• Salt to taste
• 3 tsp Vindalho Paste

Method

• Heat oil, fry onions, and chopped tomatoes, followed by capsicum
• Meanwhile boil green peas till tender
• Add Vindalho Paste to fried onion mixture
• Add green peas followed by crumbled paneer, season with sugar,a few drops of lime juice
• Add salt to taste

CHICKEN BAFFAD (Using Roast Masala)

Ingredients

• 1 kg Chicken cut to pieces
• 3 tbsp Roast Masala
• 2 onions finely chopped
• 1 coconut milk extract (thick & thin)
• Salt and Vinegar to taste

Method

• Fry onions until browned
• Add chicken and cook for a minute
• Add Roast Masala and fry
• Now add the thick and thin coconut Milk, so that the milk covers the chicken
• When the chicken is cooked, Simmer until the sauce thickens
• Serve hot with rice

CORN & PANEER DRY FRY (Using Roast Masala)

Ingredients

• 12 Babycorns cut lengthwise
• 2 cups of corn (whole)
• 1 1/4 cups Paneer cut into 1” strips
• 2 tsp Xacuti Masala
• 1 tsp Ginger, Garlic Paste
• 3 spicy onions sliced
• 1 Capsicum sliced
• 1 large tomato pureed
• 2 tbsp, Roast Masala
• Salt to taste and oil

Method

• Heat oil in a pan add Ginger, Garlic paste
• Roast Masala, Xacuti Masala, spicy onions, capsicums and sauté for 2 minutes
• Add Babycorn or 2 cup corn,tomato puree, salt and sauté on a slow flame for 4 to 5 minutes till the corn is cooked
• Add the Paneer and toss slightly
• Add little sugar if sweetness is required
• Garnish with fresh coriander and serve hot

MIX VEGETABLE MASALA(Using Roast Masala)

Ingredients

• 1 cup Carrots, cubed and boiled
• 1 cup potato cubed and boiled
• 1 cup green peas boiled
• 1 cup French beans, cut into small pieces
• 11 tsp cummin seeds
• ½ tsp Mustard seeds
• ½ coconut grated
• 4tsp Roast Masala
• 2 onions chopped fine
• Oil for frying
• Salt to taste
• Few curry leaves
• Fresh coriander

Method

• Heat oil and add mustard seeds, followed by cummin seeds
• Cover the vessel till the seeds splutter
• Add onions, curry leaves and fry till golden brown
• Now add the Roast Masala, fry for some time
• Add the mixed boiled vegetables, keep On simmer for 5 minutes till the masala is absorbed
• Add the grated coconut and mix well
• Add salt to taste
• Serve hot and garnish with fresh coriander

HOT & SOUR PRAWNS (Using Recheado Masala)

Ingredients

• 500 gms, Prawns
• 1 tsp Karma’s Ginger Garlic paste
• 1 bunch coriander
• 1 onion cut fine
• 1 tbsp Karma’s Recheado Masala
• a pinch of sugar
• Salt to taste

Method

• Clean prawns, apply salt & keep aside
• Grind coriander to a fine paste
• Heat oil to fry onions
• add Ginger Garlic Paste
• ground coriander and Recheado Masala
• Pour a cup of water. Add prawns and cook on slow fire till prawns are done
• Check for seasoning

FISH MOLHO (Using Recheado Masala)

Ingredients

• Any fish about 2 kgss
• 1 pkt Recheado Masala
• Turmeric powder, 2 cups Vinegar
• Salt to taste
• Oil for frying

Method

• Clean and wash the fish,apply salt, turmeric powder and keep aside for draining the water
• Fry the fish in oil and allow to cool
• Mix the Masala with vinegar,Salt if needed
• Add vinegar and boil well
• Allow it to cool
• When cooled, add the fried fish
• Fill in bottle or in a jar
• Serve when required with rice and curry

STUFFED BRINJAL(Using Prawn Balchao)

Ingredients

• 8 small sized brinjals
• Prawn Balchao
• 1 cup oil
• 3 medium sized onions
• Medium sized potato
• Cut into small cubes
• Boiled and fried

Method

• Fry the onions and mix with the Prawn balchao
• Add the small pieces of potato fried to the mixture
• Wash the brinjals and cut into 4 sections, leaving the lower part near the stem uncut
• Scoop out the seeds and apply salt
• Stuff the brinjals with the prawn mixture
• Fry the brinjals till skin turns brown
• Add water and keep on simmer to cook Brinjals till tender and the water is absorbed

PRAWN PIE(Using Prawn Balchao)

Ingredients

• 2 cups Rice
• 1 ½ cups grated coconut
• 1 ½ cups toddy
• 350 gms sugar
• 6 eggs
• 1.2 cups Prawn Balchao
• 1 tbsp butter
• Salt to taste

Method

• Wash & soak rice overnight
• Next morning grind rice and coconut separately with toddy, to make a fine batter
• Add sugar, salt and keep aside for 3-4 hours till batter is well risen
• Now beat together 6 yolks with only 3 whites
• Add this to rice-coconut mix
• Meanwhile line a cake tin 8” in diameter with greased paper
• Divide the mix into 2 parts
• Put one portion at the bottom of the tin
• Then spread the Balchao and over with second portion of mixture evenly
• Bake in a preheated oven at 3750 F till the pie rises and is golden brown on top
• Cool and serve as main dish, starter or with drinks

HERBED CHICKEN (Using Cafreal Masala)

Ingredients

• 1 ½ kg Chicken
• 250 gms onions
• 1 pkt Cafreal Masala
• 2 times, oil for frying
• A pinch of salt

Method

• Clean chicken, cut to pieces
• apply Cafreal Masala and keep overnight to marinate
• Heat oil, cut onions lengthwise and fry till golden brown
• Add chicken, add some water to cook
• Simmer till chicken is tender and thick gravy is formed
• Serve hot with rice or bread and green salad

CHICKEN WITH COCONUT MILK(Using Cafreal Masala)

Ingredients

• 1 kg Chicken, cut into serving pieces, 2 onions
• 2 cups coconut milk (thick extract)
• 3 tbsp Cafreal Masala
• Salt & lime juice to taste

Method

• Fry onions until golden brown
• add chillies ad Cafreal Paste, followed by chicken
• Fry for some time, until chicken has browned
• Add coconut milk
• Cover and cook until chicken is tender
• Simmer uncovered until sauce thickens
• Serve hot with rice

CURRIED CHICK PEAS(Using Cafreal Masala)

Ingredients

• 250 gms Kabuli Channa
• soaked overnight & pressure cooked till done
• 1 cup onions finely chopped
• 2 tomatoes finely chopped
• 3 tbsp oil
• 1 tbsp Jeera
• 1tbsp Mustard Curry leaves
• 1 tbsp Cafreal Paste
• ½ tbsp turmeric powder

Method

• Heat oil, fry onions
• Add Jeera, Mustard seeds
• Add curry leaves, turmeric powder, chopped tomatoes and Cafreal Paste
• Fry for some time
• Add chick peas with the water in which they were boiled. Simmer, add salt
• serve hot with rice

FISH IN GREEN MASALA(Using Fish Masala)

Ingredients

• ½ kg Fish
• 1 onion chopped finely
• 1 cup curd
• ¼ tbsp Cummins
• 1 tbsp Karma’s Fish Masala
• 2 tbsp Cafreal Paste
• 3 tbsp oil
• Salt to taste

Method

• Wash fish & cut into pieces,heat oil in a pan, add Cummins,add onions fry till brown
• Remove the pan from fire
• Arrange fish pieces in pan(avoid overlaying)
• In a bowl beat the curd very well
• add the Fish Masala Powder and Cafreal Paste
• Mix well. Pour over pieces
• Cover it and keep aside for 45 minutes
• Put the pan on the flame again
• Cook till fish is tender
• Add about ½ cup water if extra sauce is required
• Serve hot with rice or bread

OMELETTE CURRY(Using Goa Curry Masala)

Ingredients

• For Omelettes:
• 4 eggs
• Salt to taste
• Fresh coriander
• Onions finely chopped
• Oil for frying
• For curry:
• 1 onion chopped
• 2 tsp ginger garlic paste
• 2 cups coconut milk
• 4 tbsp Goa Curry Masala
• Salt to taste
• 2 tbsp oil

Method

• Make omelettes as usual
• Fold cut into 2” pieces and keep aside
• For curry:
• Heat oil in kadai,fry onions till golden brown,add Ginger Garlic Paste,add the coconut milk with masala
• Cook for about 10 minutes on a slow flame
• When gravy thickens, add omelette pieces
• Simmer for about 2 mins
• Check for salt
• Serve hot with accompliment of choice

Thats it Folks!

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