Spice, Spice Baby: Nail These Iconic Regional Dishes Without A Sweat!

If this isn't one to jolt your tastebuds awake, we don't know which other curry will. The Goan Xacuti (pronounced sha-koo-thee) is a complex (much like it's name) delicacy that takes hours to prep because of its compound spice mix. It's a Portugese dish that's made Indian with loads of poppy seeds, grated coconut and large dried red chillies. The result is what the Portugese would call, 'Gostoso'! Don't run away though, we're cutting your prep time by half with this Stone Ground Xacuti Masala from El The Cook. All you have to do is throw everything together and slow cook while you yap!

What You Require: Mutton, Onions, Potatoes, Nutmeg, Coconut Pieces, Coconut Milk, Oil, Salt and El The Cook Stone Ground Xacuti Masala.

Time Required: 1 hour

1. Prep the Mutton by washing and cleaning. Tenderise it with some yoghurt (optional), salt and lemon juice.

2. Fry the Xacuti Masala in oil. Once the raw aromas have left, add coconut milk to make the gravy. Simmer for 10 minutes.

3. Add marinated Mutton and let it slow cook. Check for doneness at regular intervals. 

4. Once almost cooked, add potatoes to the curry and mix well. Let it cook till potatoes are soft.

5. Finally, add a dash of freshly grated nutmeg, onions and coconut bits and continue cooking for 10 minutes. Serve hot with rice and enjoy.

Oh boy! Who dared to call Chole/Chana Masala a rural dish? This one, when made well, is fit for the kings. Here's a secret though, you can have this royal dish everyday because it's so easy to make! We are here to make it easier, of course. The writer particularly likes Chole Masala on days when there's no non-veg around, mainly because this is such a meaty pulse, plus it is packed full of protein. It is a very North Indian dish, and you simply can't make a good chole masala without the right masala. We suggest using this Pindi Chole Masala from Masala Tokri packed full of black cardamom, bay leaf and cumin seeds among other characteristic spices. 

What You Require: Chickpeas, Onions, Green Chillies, Garlic, Ginger, Crushed Tomatoes, Fresh Coriander, Oil, Salt and Masala Tokri Pindi Chole Masala.

Time Required: 45 minutes 

1. Soak dried chickpeas overnight or at least for 5 hours. 

2. Grind the ginger, garlic and green chillies into a fine paste and set aside. 

3. In a kadai add oil and fry onions in it. Add the paste to this and fry till the raw aromas have gone. Next throw in the Pindi Chole Masala and fry till all the spices are aromatic.

4. Add water to make a sauce. Then add the tomatoes. Allow it to come to a boil and then let simmer on low for 10 minutes. In the meantime pressure cook the chickpeas with some salt and water.

5. Add chickpeas to the sauce and let it cook for another 10 minutes. Garnish with cilantro and serve hot with rice or roti.

Lemon rice is a dish of beauty, seemingly easy to make (it is, but you need to have the right spice mix) and keeps very well, (rewind back to the times your family packed this on picnics or train journeys) cause lemon. South Indians call it Chitrana and love it so much that they eat it for breakfast and have a whole song named after the dish. We understand the fascination, who wouldn't like tangy, aromatic, spicy and crunchy tossed in with our favourite carb, rice? Praise heavens for El The Cook Ready Tadka For Lemon Rice because all you need is just boiled rice and mix, mix. 

What You Require: Boiled Rice, Salted Roasted Peanuts, Oil and El The Cook Ready Tadka For Lemon Rice.

Time Required: 10 minutes

1.Heat oil in a kadai. Add roasted salted peanuts. Fry for a couple of minutes. 

2. Add the Lemon Rice Tadka Masala. Fry till aromatic. 

3. Add boiled rice and mix till every strand is coated and is a light yellow. Enjoy hot. 

Straight from the royal kitchens, Shahi Paneer has a secret (or not so) sauce that is thick, creamy and tomato-ey. Mmh. Every household has a recipe of its own, but the actual dish will have a spice blend that isn't chilli forward, but more of aromatic, warming notes. The Shahi Paneer Masala from Orika is a blend that reminds us of a hug. Think nutmeg, fennel, dry ginger and cassia among other spices that together are very well rounded on the palate. 

What You Require: Cubed Paneer, Yoghurt, Ginger Garlic Paste, Red Chilli Powder, Turmeric Powder, Ghee, Saffron (optional), Green Chillies, Cardamom, Onions, Tomatoes, Cashews, Cream, Salt and Orika Shahi Paneer Masala.

Time Required: 35 Minutes

1.Fry cashews, cardamom, green chillies, onions, and tomatoes in ghee. Cool this mixture down and grind to a paste.

2. To the same cooking pot add more ghee and fry the ginger garlic paste in it. To this add the Shahi Paneer Masala and fry well. 

3. Add the cashew and tomato paste to this and continue to fry. Next, lower flame and add thick yoghurt to this. Cook on low till oil starts to leave the sides of the pan.

4. To loosen this thick gravy add some saffron water or just water. Add more salt if required at this point and the throw in the paneer.

5. Cook for 5 more minutes and then add a splash of cream. Serve hot with parathas.

A mean meat curry can turn any boring meal into a pleasure and a borderline gluttonous experience. If you're salivating at the thought of this but have never been able to make a meat curry that can turn heads, we understand. This dish has variations across the nation and naturally trying to nail one has diluted taste, your energy and patience. This is where Masala Tokri's Meat Curry Masala comes to rescue. It has all the spices of a traditional meat curry, from jaiphal to khada hing (who knew?). You won't ever have to weigh and hunt for them anymore!

What You Require: Mutton or Beef, Onions, Ginger Garlic Paste, Crushed Tomatoes, Garam Masala, Meat Stock, Lemon Juice, Oil, Salt, Fresh Coriander and Masala Tokri's Meat Curry Masala.

Time Required: 30 mins

1.In a pressure cooker fry onions, and ginger garlic paste. 

2. Once this has cooked through, add the garam masala powder and Meat Curry Masala. Fry till the rawness goes away.

3. To this add the crushed tomatoes and lemon juice to this. Cook till the sauce comes together. Cool this completely and blitz to a thick sauce. 

4. In the same cooker, add more oil and brown the meat. Add salt to this and the stock. Bring to a boil and return the sauce to this meaty goodness.

5. Pressure cook till four whistles, garnish with coriander leaves and serve hot with chapatis or rice. 

Ask any South Indian and they'll tell you that the Kerala Sambar is not what you would bracket as 'sambur'. Neither does it have that tinge of sweetness that most are accustomed to. This glorious sambar is more tangy and savoury and boasts of a melange of veggies. It also has a distinct spice blend that not many can nail as well as Masala Tokri's convenience in a airtight packet i.e. its Kerala Sambar Masala that boasts of a total of 13 ingredients, hing, curry leaves, urad dal and God's Own Country's touch included. 

What You Require: A Mix of Veggies (potatoes to raw banana to drumstick could be anything), Toor Dal, Onions, Green Chillies, Garlic, Turmeric, Coriander Powder, Asafoetida, Tamarind, Mustard Seeds, Red Chillies, Curry Leaves, Coriander Leaves, Pearl Onions, Oil, Salt and Masala Tokri Kerala Sambar Masala. 

Time Required: 1 hour

1.Sauté onions, green chillies and garlic in hot oil in a pressure cooker. Add all the veggies to this, including the dal, turmeric, salt and water. Pressure cook for three whistles.

2. Once done, add tamarind pulp or juice to this (tamarind squeeze in warm water) and return to heat to simmer for a few minutes. 

3. Add coriander leaves and a pinch of asafoetida to this and simmer for two minutes.

4. In another kadai, add oil and sputter mustard seeds. Then add shallots, curry leaves and red chillies and fry. Next throw in the Sambar Masala, coriander powder and chilli powder and fry for a few minutes.

5. Add the dal and veggies mixture to this temper and mix well. Serve hot with boiled rice. 

The Lucknowi biryani won't seize your palate in frenzy but will play with all your senses with its rather light, yet lingering aroma and mild flavourful meat and rice duo. But this flavour profile can be a pain to nail. It's so simple, there's nowhere to hide. Taking the aw! out of the Awadhi Biryani is Masala Tokri's Awadhi Biryani Masala, a party of all the mild aromats that the Nawabs would approve of.

What You Require: Mutton, Fried Onions, Ginger Garlic Paste, Turmeric, Chilli Powder, Cashew Nut Paste, Yoghurt, Garam Masala, Par Cooked Rice, Salt, Ghee, Oil, Milk, Saffron and Masala Tokri Awadhi Biryani Masala.

Time Required: 1 hour 40 minutes

1.Marinate the meat with ginger garlic paste, yoghurt, turmeric, chilli powder, garam masala, Awadhi Biryani Masala, cashew paste, salt. Refrigerate for 45 minutes to an hour.

2. Rest the meat once out the refrigerator. Then add to a handi with ghee and fry. Close and cook for half an hour.

3. Now layer the mutton mixture with par cooked rice. Top with saffron infused milk, a pinch of the Awadhi Masala, salt, ghee and fried onions.

4. Seal the pot. Weigh it down with something heavy and leave it on a low flame for about 30 minutes.

5. Turn off gas, let it rest for about 10 minutes. Serve piping hot with some raita.

From the land of the Nawabs we come straight down to the Nizams who like their biryani like their weather. Hot, but not overbearingly so, and always in sight. The spices are more assertive in this style of India's pride. If made right, it can lead to finger licking and clean plates after each helping. To ensure this is your outcome, use Orika's Hyderabadi Biryani Seasoning. Best bit? You won't have to use whole spices that could hamper this delicious experience.

What You Require: Chicken, Fried Onions, Ginger Garlic Paste, Yoghurt, Red Chilli Paste, Green Chilli Paste, Lemon Juice, Saffron Ghee, Mint Leaves, Saffron, Oil, Salt, Par Cooked Rice and Orika Hyderabadi Biryani Seasoning.

Time Required: 1 hour 30 minutes

1. In a handi add ghee, meat, salt, ginger garlic paste, red chilli paste, green chilli paste and fry.

2. Lower flame, add fried onions, Hyderabadi Biryani Seasoning, mint leaves and lemon juices. Mix well together. 

3. Introduce the yoghurt, saffron, par cooked rice, ghee, oil and a little more salt this meat mixture and stir gently. Make sure not to break the rice. 

4. Next, seal the handi with a mixture of atta and water and leave to cook on dum for 45 minutes. 

5. Serve hot with raita or shorba. 

Tandoori Chicken is synonymous with every family meal we've had at any restaurant, no? Somehow one seems to gravitate to this fiery beauty, after all it does seem like India's grilled/barbecue meat of sorts. But isn't it funny how we never attempt it at home, simply because it's never the same? Now it will be, thanks to Karamat Tandoori Marinade Mix that will seemingly mimic that charcoal flavour with its smokey spice mix. 

What You Require: Chicken, Hung Yoghurt, Ginger Garlic Paste, Lemon Juice, Kasuri Methi, Oil, and Karamat Tandoori Marinade Mix.

Time Required: 1 hour

1.In a large mixing bowl, add the hung yoghurt, lemon juice, kasuri methi, Tandoori Marinade Mix, and oil.

2. Add the chicken to this mixture and mix well. Let it marinade for at least 4 hours.

3. You can then either pan fry this or bake it in an oven.

4. Squeeze some more lemon juice before serving hot with a side of roti and raita. 

Oh hey, Mac Donald's we're going to give you a run for your money with our homemade peri peri wedges. And no you won't have to make this party of an African spice blend from scratch (because we have a bomb marinade) or worry about grease, cause we're baking them honey! Karamat's Peri Peri Marinade can be used as a wet paste or as a powder that you can toss your wedges in too! 

What You Require: Potato Wedges, Salt, Oil and Karamat Peri Peri Marinade.

Time Required: 40 minutes

1.Soak potato wedges in ice cold water salted for 15 minutes.

2. Pat dry once done and then place on a baking sheet and drizzle with some oil. Bake for 10 minutes.

3. Remove, toss, drizzle a little more oil and return to the oven this time for 15 minutes.

4. Once golden brown and crunchy, remove and toss in the Peri Peri Spice Mix.

5. Alternatively, you can add some ketchup and lemon juice to the peri peri mix and coat these in the wedges and then bake. 

Think pickling spices and our taste buds go into an overdrive, the drool is real. This fish fish from Punjab is what we would imagine as the "fish" in the Indian version of fish and chips. Lightly battered, the coating is all important because here's where the balance of spices are important. It's easy to mess up this bit but when you have Orika's Amritsari Marinade, it is close to never happening!

What You Require: Sole Fish, Lemon Juice, Besan, Maida, Chaat Masala, Salt, Oil and Orika Amritsari Marinade.

Time Required: 40 minutes

1.Marinate the fish in a batter of besan, maida, lemon juice, salt, Amritsari Masala and water. Let this sit for about 30 minutes

2. Deep fry the fish in hot oil and a deep frying pan.

3. Make sure it has a golden light brown crust and is super crunchy.

4. Serve piping hot sprinkled with some chaat masala.

Indo Chinese gang, holler! Nothing hits the spot like some dirty Chinese if you know what we mean. To be crystal clear the likes of sweet and sour schezwan sauce that is tossed through some crunchy veggies or chicken. With this recipe and Orika's Schezwan Mix Seasoning, Chindian won't have to be a once in every 15 day affair that requires stepping out and paying a bill. 

What You Require: Paneer, Babycorn, Trio Of Capsicum, Onions, Broccoli, White Vinegar, Dried Red Chilli Paste, Ginger Garlic Paste, Sesame Oil, Tomato Pureé, Ketchup, Soy Sauce, Green Onion, Coriander Leaves, Oil, Sugar, Salt and Orika Schezwan Mix Seasoning.

Time Required: 35 minutes

1. Heat sesame oil in a pan, add Schezwan Seasoning and fry. To this add ginger garlic chilli paste, ketchup, tomato pureé, vinegar, soy sauce, water and cook for 10 minutes on low flame.

2. In another pan, add oil and fry veggies. Add some more sesame oil and soy sauce to this and continue to fry. Then add a pinch of salt and some sugar.

3. Add the Schezwan sauce to this, combine well and cook till the sauce thickens and the veggies are almost cooked.

4. You can swap the same with flour fried chicken. Serve hot garnished with green onions and coriander leaves. 

All the Maharashtrian's in the house, you know this family favourite all too well. For the uninitiated, this dish literally translates to stuffed aubergine but made fancy the Indian way! It is stuffed with a delicious spice mix called Maharashtrian Goda Masala typical to the region and almost tough to mimic. But with Masala Tokri's blend, this doesn't seem like a far fetched delicate eggplant dream. 

What Your Require: Brinjal, Peanuts, Fresh Coconut, Jaggery, Tamarind Paste, Red Chilli Powder, Green Chillies, Ginger, Onions, Fresh Coriander, Mustard Seeds, Turmeric Powder, Asafoetida, Curry Leaves, Oil, Salt and Masala Tokri Maharastrian Goda Masala.

Time Required: 50 minutes

1. Prep the brinjals by wash them and slit a whole brinjal into 4 but still keeping the shape intact. Soak this salt water till it needs to be stuffed.

2. In a blender add peanuts, jaggery, Goda Masala, coconut, tamarind, red chilli powder, green chillies, ginger and onions. Blend this to a smooth paste. Add very little water. You want to keep this thick.

3. Finally, to the prepared paste add fresh coriander and salt and mix well. Stuff this into each brinjal.

4. In a pan heat oil, sputter the mustard seeds and curry leaves and add a pinch of asafoetida. Once fried add the stuffed brinjal to the pan and fry for 5 minutes. Mix water in the remaining paste and add this the brinjals to form a sauce. Cover and cook for 20 minutes on low.

5. Garnish with coriander and serve hot with rice or roti.

Drool fest ahead because it's India's iconic street food dish, Pav Bhaji. Everyone loves this tangy and spicy mish mash of veggies. Oh and the dollops of butter! But what really makes a standout Pav Bhaji is the bhaji. If you want to recreate it at home and not crib about it not being anything like the real deal, you need the right masala mix. Basically, you need the Pav Bhaji Masala from Masala Tokri.

What You Require: Boiled Potatoes, Cauliflower, Boiled Peas, Green Peppers, Onions, Ginger, Garlic, Green Chillies, Red Chilli Powder, Tomatoes, Tomato Pureé, Cumin Seeds, Butter, Kasuri Methi, Fresh Coriander, Lemon Juice, Oil, Salt, Pav and Masala Tokri Pav Bhaji Masala.

Time Required: 40 minutes

1.Prep veggies by par cooking or boiling them with some salt and water.

2. In a flat pan heat butter and oil and sputter cumin seeds in this. Add onions and fry. Then follow up with ginger, garlic, chillies. Fry. Then add the tomatoes.

3. Fry the mixture for about 5 minutes. Then add the tomato pureé. Add water and cover to cook on low. Lastly, add the Pav Bhaji Masala, red chilli powder and some salt and sugar if needed.

4. Add the medley of veggies to this mix and mash till completely smooth and one with the masala. Then add a couple of dollops of butter, kasuri methi and lemon juice.

5. Serve hot topped with loads of fresh coriander and onions with a side of warm buttered pav.

A dish that is all heart and loved in rural Maharashtra, Sabudana Khichdi is something one will crave out of the blue, at least we have! It's light, so full of texture (literal party with the chewy tapioca pearls, crunchy peanuts, soft potatoes, mmh) and the spicing is just right and fragrant. It's also enjoyed on days of fasting as a pre-meal because it keeps you full and energised longer. The tadka uses everyday kitchen ingredients but it's easy to mess up ratio wise. Trust us, you don't want a mouthful of cumin, we've been there. Which is why we've switched to El The Cook Ready Tadka For the most delicious Sabudana Khichdi.

What You Require: Soaked Sabudana or Tapioca Pearls, Boiled Potatoes, Roasted Salted Peanuts, Coconut, Lemon Juice, Ginger, Fresh Coriander, Ghee, Oil, Salt, Sugar and  El The Cook Ready Tadka For Sabudana Khichdi.

Time Required: 20 minutes 

1.Prep the sabudana by soaking overnight and set aside. Boil potatoes in salted water and set aside too.

2. Roughly grind the roasted peanuts and toss this in with the sabudana. Add some salt and sugar too.

3. In a kadai heat ghee and oil, add the Ready Sabudana Tadka to this. Let it fry. Then add fresh ginger, coconut and lemon juice. 

4. Add potatoes to this mixture. Mix well. Now return the seasoned Sabudana mixture to this and combine well. 

5. Top with fresh coriander, some more lemon juice and serve hot.

We're salivating as we describe this creamy, bowl of Goan paradise. It may be mild and delicate but lethally addictive because there's truly no stopping at one serving. Make sure to use a fresh meaty fish or prawn and leave the spice blend to Masala Tokri, cause they will have you sorted with the authentic Goan Fish Curry Masala; a golden blend of chilli, coriander and trifalla (or sichuan peppercorns). 

What You Require:  Boneless Fish, Lemon Juice, Onions, Green Chillies, Garlic, Ginger, Turmeric Powder, Cumin, Coconut Milk, Tamarind Paste, Oil, Salt and Masala Tokri Goan Fish Curry Masala.

Time Required: 40 minutes

1.Marinate the fish in salt and lime juice for 10 minutes.

2. Blend the onions, green chillies, garlic, ginger, salt, turmeric and Goan Fish Curry Masala to make a smooth paste. Adjust consistency based on taste.

3. Add oil to kadai, fry the cumin seeds in it and then add this prepared masala and fry for 10 minutes.

4. Lower flame and add the coconut milk and tamarind juice and keep mixing. Once fully combined, add the marinated fish and cook till done. 

5. Serve hot on a bed of unpolished rice. 

Comfort in a bowl is what the Bengalis would say and us amateurs will follow that up with a "khub bhalo", because that is exactly what this dish is. Although it sounds pungent, it's actually creamy and extremely well balanced despite all the mustard. All you are tasked with is to get the base of the curry right. Thankfully, this is less of a task now because you have the Tasty Tales Mustard Prawns ready-to-use Curry Paste. It has every star ingredient, all you need to do is extra mustard oil, green chillies and sugar and like Bongs say it, "daroon taste hobey!"

What You Require: Prawns, Green Chillies, Turmeric Powder, Red Chilli Powder, Yoghurt, Mustard Oil, Salt, Sugar and Tasty Tales Bengali Mustard Prawns Curry Paste.

Time Required: 30 minutes

1.Prep the prawns and marinate in turmeric, chilli powder and salt and keep aside.

2. Heat mustard oil in a wok and add slit green chillies, fry. Then add the Curry Paste and cook for 5 minutes on medium heat. 

3. Add prawns to this and beaten yoghurt. Mix well and cook on low.

4. Add water to adjust consistency and add salt and sugar to taste.

5. Serve hot with steamed rice.

A staple in every Tamil home, you must introduce your palate to this spicy gravy if you're done with daal or not. It's one of those very simple dishes that is soul satisfying, reminding you of home and maa. The curry uses a berry, to be precise, black nightshade berries or makoy in Hindi. Used in their dried form, these have a musky, slightly sweet, almost tomato like flavour, so great for a savoury curry like this. The spicing in this curry holds up to the flavour of these berries and doesn't overpower. All you need is this jar or Tasty Tales Mylapore Vathal Kozhambu Curry Paste. 

What You Require: Sundried Black Nightshade Berries, Mustard Seeds, Fenugreek Seeds, Dried Red Chillies, Curry Leaves, Asafoetida, Jaggery, Gingelly or Sesame Oil and Tasty Tales Mylapore Vathal Kozhambu Curry Paste.

Time Required: 30 minutes

1.Heat gingelly oil in a kadai. Add mustard seeds, fenugreek seeds, dried red chillies, curry leaves and hing. Fry well.

2. Lower flame and add the berries and fry till it changes colour. Turn off flame and then add the Vathal Kozhambu Curry Paste. Mix well.

3. Turn flame on and cook on low. Ensure it does not burn. 

4. Cook till the gravy thickens and you see specks of oil on the surface. Finally add salt and a teaspoon of jaggery.

5. Serve piping hot on steamed rice. 

Spices are the heart and soul of Indian cooking and so we say you must check out these Homegrown Spice Brands, right away! Also, if you want more Spice Blends, check out LBB's curated Spices & Condiments Section.