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  • Tuna Masala Recipe

    Canned tuna is such an amazing pantry stocker since it can last a while and add a heap of protein to any dish. Canned tuna also makes a great last minute option if you are running low on groceries. Our tuna masala recipe is perfect for those lazy weekends or busy weekdays as it needs just a few quick minutes to whip up since canned tuna is already cooked. All you need to prep are your chopped onions and tomatoes and you are ready to start cooking. Our versatile All Purpose Masala will do all the heavy lifting when it comes to the spice and flavour you need for your tuna masala. This dish uses one can of tuna but can serve two people. We paired our tuna masala with rice but you are more than welcome to use it as a sandwich filling for a spicy tuna masala sandwich. Although the dish is meant to be a dry tuna masala, if you do decide to add a dash of cream at the end, you will not only get a milder tuna masala (great for those that struggle with spice) but you will also get a little bit of gravy (perfect for those that dislike dry dishes). INGREDIENTS 3 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds Handful of dried curry leaves 1 small onion diced 1 medium tomato diced 1/2 teaspoon ginger garlic paste 185g canned tuna Salt to taste 2 teaspoons Aria Kitchen All Purpose Masala INSTRUCTIONS 1) Heat up some oil on medium heat in a pan and tamper your mustard seeds, cumin seeds and curry leaves. 2) When the spices brown, add in your diced onions and cook until translucent. 3) Add in your diced tomatoes, ginger garlic paste and season with salt and turmeric powder. 4) Once the tomatoes resemble a paste, season with the Aria Kitchen All Purpose Masala and lower the heat slightly for the masala to cook and release its aroma. 5) Throw in your can of tuna and allow the masala to coat the tuna. 6) When the tuna is well seasoned with the masala, it is ready to serve with rice as a side or to use as a spicy tuna sandwich filling.

  • Creamy Chickpea Curry Recipe

    If you are vegan, the Indian cuisine is the best to experiment with when it comes to vegan food. From curries to stir fries, Indian staple meals have already mastered the art of meat free cooking, so if there ever is a time you feel like you are running out of ideas, just search up an Indian vegan dish and you will be shocked to see the results. Today we are showing you a classic vegan curry that uses chickpeas as your source of protein. This creamy chickpea curry recipe is mild and perfect for those that love the taste of spices but hate the spice that comes with a curry. The coconut milk mellows out the spicy flavour and gives it a thick and creamy texture. INGREDIENTS 3 tablespoons oil 1 stick of cinnamon 2 pieces of cardamom 2 cloves Handful of curry leaves 1 large onion diced 2 medium tomatoes diced 1/2 teaspoon turmeric powder 2 heaped teaspoons of the Aria Kitchen All Purpose Masala 1 can of chickpeas 3/4 can of coconut milk Handful of dried fenugreek leaves Salt to taste Fresh coriander leaves for garnish INSTRUCTIONS 1) Heat up some oil on medium heat in a pan and tamper your cinnamon, cardamom and cloves. 2) When the spices brown, add in your diced onions and cook until translucent. 3) Add in your diced tomatoes and season with salt and turmeric powder. 4) Once the tomatoes resemble a paste, season with the Aria Kitchen All Purpose Masala and lower the heat slightly for the masala to cook and release its aroma. 5) Throw in your canned chickpeas and allow the masala paste to coat the chickpeas. 6) Pour in your can of coconut milk and mix away until the masala and chickpeas are well blended into the coconut milk. 7) Increase the heat to allow the curry to simmer for a few minutes. 8) Finish off with dried fenugreek leaves and coriander leaves to garnish. 9) Enjoy with a roti of your choice or rice and serve hot.

  • Crispy Potato Spring Rolls Recipe

    Spring rolls are such an amazing snack for guests or just for tea time. Since they are such finger friendly food, they are great for sharing. By only using one spring roll sheet at a time, you can get your spring rolls to be super crispy, which is exactly what we are looking for in this crispy potato spring roll recipe. By getting the outside really crispy, you'll have a crispy outer shell and soft and flavourful filling to contrast. This recipe adds the spice of Indian flavours and combines it with the classic Chinese cuisine starter. INGREDIENTS 3 tablespoons oil 2 medium onions diced Handful of curry leaves 1 tablespoon ginger garlic paste 1/2 teaspoon turmeric powder 250g cubed finely potatoes 1 Tablespoon Aria Kitchen All Purpose Masala 12 Spring roll sheets Salt to taste Lemon juice from a wedge of lemon Oil for frying INSTRUCTIONS 1) Heat up some oil on medium heat in a pan and cook your diced onions until translucent. 2) Throw in your fresh curry leaves and ginger garlic paste. 3) When the paste has cooked slightly, season with some turmeric powder. 4) Add in your potatoes and cook until soft. 5) Lower the heat and season the potatoes with the Aria Kitchen All Purpose Masala 6) The potatoes should start breaking down into a paste like texture. Finish off with salt to taste and a squeeze of lemon juice. 7) Take the potatoes off the heat and set aside to cool down. 8) Grab your spring roll sheets, and using one sheet at a time, assemble and roll up your spring rolls with the potato filling. 9) Dip your fingers in water and wet the edge of the sheet. Press the wet part of the sheet against the rolled up spring roll to seal. 10) When you have assembled all the spring rolls, heat up some oil for deep frying. 11) Deep fry your spring rolls until golden brown and crispy. 12) Enjoy hot with any dipping sauce of your choice.

  • Spicy Chicken Curry Recipe (Multi-cooker)

    Combining the sauté and pressure cooking option on your multi-cooker will allow you to make this finger licking spicy chicken curry recipe in just 30 minutes! All you need to do is turn on the sauté option for 15 minutes when you are tempering your spices and masalas. Once everything is tempered and ready to cook away, turn on the pressure cooker setting and secure the lid and it'll be ready in 15 minutes! Multi-cookers make curries so much simpler so do try this out for yourself if you have one of these beasts. They do so much more than just curries but we love to make our occasional curries in these multi-cookers since its not only faster but requires less overlooking. It's great when you are busy but still want a tasty meal! If you want the curry to taste as good as ours, we recommend going the extra mile and keeping a blended paste with these ingredients (onions, tomatoes, ginger, garlic, green chillies and curry leaves) in replacement of the regular ginger garlic paste. You can use this paste as a replacement for ginger garlic paste in any recipe and it will make your dish taste so much better! INGREDIENTS Marinate 1 teaspoon turmeric powder 1/2 teaspoon salt 1 tablespoon yogurt 450g boneless cubed chicken pieces Curry 1/2 inch stick of cinnamon 2 cardamom pods 2 pieces of cloves 1 sprig of fresh crushed curry leaves 2 medium sliced onions 1 1/2 tablespoon ginger garlic paste 2 heaped tablespoons Aria Kitchen All Purpose Masala 1 teaspoon Kashmiri chilli powder 2 teaspoons coriander powder 1/2 teaspoon turmeric powder 2 tablespoons coconut milk 1 cup water Coriander leaves for garnish INSTRUCTIONS Marinate your chicken pieces with the salt, yogurt, turmeric and place in the fridge for at least 2 hours. Heat up your multi-cooker and select the sauté mode and pour in some oil. Temper your cardamom pods, cloves and cinnamon. Add in your curry leaves and cook for a couple minutes. Throw in your sliced onions and fry until translucent. Once the onions cook, add in the ginger garlic paste. Throw in your marinated chicken and cook until the chicken becomes opaque. Start adding in the Aria Kitchen All Purpose Masala, coriander powder, turmeric powder and Kashmiri chilli powder. The masalas will begin to release an aroma when cooked. At this point you can mix in your coconut milk and water to create the curry. Mix everything well and close off the multi-cooker. Set the multi-cooker to pressure cook for around 15 minutes. When the multi-cooker has completed cooking, dish out the curry and garnish with fresh coriander leaves. Serve hot and enjoy with rice and yogurt on the side.

  • Paneer Ghee Masala Recipe

    This paneer ghee masala recipe twists the regular and popular paneer butter masala in a few ways to create a uniquely authentic but different dish. This recipe replaces the use of butter with ghee and cream with coconut milk. Although regular paneer butter masalas tend to be mildly spiced, the use of the Aria Kitchen All Purpose Masala adds such a lovely level of spice and additional flavour to the dish. You can try out this recipe and easily replace the paneer with chicken if you prefer since the main part of making the curry is in the blending of the paste. We recommend trying this dish even if you aren't a fan of regular paneer butter masala because this has much more of a kick. INGREDIENTS BLEND Oil 2 Cardamom pods 2 medium onions finely chopped 2 diced tomatoes 13 cashews (soaked) 1 teaspoon Kashmiri chilli powder 1 teaspoon coriander powder 1/2 teaspoon garam masala 1 1/2 heaped teaspoons Aria Kitchen All Purpose Masala 3/4 teaspoon sugar 1 cup water Paneer Ghee Masala 2 tablespoons ghee 1 bay leaf 1/2 inch cinnamon 2 cardamom pods 2 cloves 2 teaspoons ginger garlic paste 1/2 cup water Salt to taste 200g cubed paneer pieces 1 teaspoon dried fenugreek leaves 2 tablespoons coconut milk (1 extra tablespoon for garnish) Coriander leaves for garnishing INSTRUCTIONS Start off by tempering the cardamom pods in some oil in a semi deep pot. When the pods expand, toss in your diced onions and fry till translucent. On medium high heat, add in your diced tomatoes, stir, cover and cook for a couple minutes. Open the lid and stir the tomatoes which should now resemble a paste like texture. Sprinkle your soaked cashews and coat them with the paste. Lower the heat slightly and start adding in your masalas and powdered spices. This will be your Kashmiri chilli powder, coriander powder, garam masala and the Aria Kitchen All Purpose Masala. Allow the masalas to cook and release an aroma. Finish off by adding in your sugar and water and allowing it to dissolve. Take this mixture and pop it into your blender and blitz until buttery smooth. You may add water in this step if necessary to get the right consistency. Keep this smooth paste aside. In the same pot, melt some ghee. When the ghee has fully melted, throw in your whole spices which are your bay leaf, cinnamon, cardamom and cloves. Once the spices have darkened in colour, add the ginger garlic paste and allow it to cook. Pour in the buttery blended paste you made earlier and mix until well combined. You can add more water and salt during this step to get the paste to your liking. If you are happy with the taste and consistency, increase the heat so it starts to lightly bubble. Throw in your paneer pieces and gently coat the pieces with the curry. Using both hands to grind up the dried fenugreek leaves, sprinkle it into the curry and stir. Finish off with the coconut milk and mix. Serve and garnish with the leftover coconut milk and coriander leaves. Enjoy hot with naan or rice.

  • Prawn Masala Recipe

    Combining prawns with the Aria Kitchen All Purpose Masala is highly recommended. There seems to be something about the way these flavours fuse together. With that in mind, this Prawn Masala recipe is perfect to marry these flavours together and bring out a dish you will only crave more of. Not only are prawns low in calories, they are also extremely quick to cook making this dish quick , delicious and healthy all at the same time. Go on and give this recipe a try. INGREDIENTS 350g shelled prawns 1 1/2 medium onions finely chopped 1 green chilli finely chopped 1 sprig curry leaves 1 tablespoon ginger garlic paste 1/2 turmeric powder 1 heaped tablespoon Aria Kitchen All Purpose Masala 1/2 teaspoon cumin powder 1/2 teaspoon black pepper powder Salt to taste Oil INSTRUCTIONS Clean the prawns and marinate with 1/2 tsp of turmeric powder with a little salt and set aside. Heat a wok or frying pan and add some oil. Once the oil is hot, cook the mustard and cumin seeds and allow both the spices splutter. Add in your diced onions, curry leaves and green chilli. Once the onions cook, add in some ginger garlic paste. Throw in your marinated prawns and coat the prawns with the mixture. Season the prawns with turmeric powder and cumin powder. Add some salt followed by the Aria Kitchen All Purpose Masala. Let the masala cook by covering the prawns for a few minutes. Finish off the dish with some black pepper powder and garnish with coriander or curry leaves.

  • Vegan Fish Curry Recipe

    Fish curry is a staple curry that is loved by many. Opting for a vegan alternative that achieves the same flavour might be considered difficult, but this recipe will show you exactly how to do that. The secret in getting that fishy flavour is in the type of vegan fish you use. For this recipe, we used a vegan fish that used seaweed to mimic the skin of the fish. This seaweed cooked in the curry, allowing the flavour of the sea to blend into the curry, making it taste fishy without any fish. Although you can choose to use any type of vegan fish for this recipe, it is recommended to try to get vegan fish with seaweed to achieve that authentic fish flavour. If you vegan fish has no seaweed however, try using adding seaweed flakes into your curry. INGREDIENTS 150ml oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 fenugreek seeds 1 sprig curry leaves 1 medium onion finely chopped 2 small green chillies 5 pieces of lady fingers (okra) 1/2 teaspoon turmeric powder 4 Tablespoons Aria Kitchen All Purpose Masala 2 teaspoons tamarind paste diluted with 150ml water 1 medium tomato cut into wedges 250g of vegan fish sliced 200ml coconut milk 1 teaspoon jaggery / sugar 1 tablespoon coconut oil BLEND 1 medium onion 1 medium tomato 8-10 cloves of peeled garlic 1 thumb sized piece of ginger 1 medium green chilli 2 sprigs of curry leaves INSTRUCTIONS 1) Blend all the ingredients listed in the blend section together. 2) In a pot, heat up some oil and tamper your mustard seeds, cumin seeds and fenugreek seeds. 3) Once the spices have crackled, put in the curry leaves and green chillies. 4) After the chillies soften up, place in your onions and cook until translucent. 5) Add your lady fingers pieces and stir until soft. 6) Lower the heat, season with the Aria Kitchen All Purpose Masala and stir until the masala evenly coats the lady fingers. 7) Pour in the tamarind water, a splash of water and salt to create the base for your curry. 8) Cover the pot and let the curry simmer for 10 minutes. 9) Pour in the paste you blended in step 1 and stir until well combined along with your wedged tomatoes. 10) Cover once again and simmer for another 5 to 8 minutes until the tomatoes soften up. 11) Pour in the coconut milk and stir. 12) Place your sliced vegan fish pieces, curry leaves and the jaggery / sugar into the curry. 13) Once the vegan fish has cooked, finish off with a dash of coconut oil. 14) Garnish with coriander leaves and serve hot with rice and yogurt.

  • Creamy Mushroom & Kale Pasta Recipe

    You might be surprised to know that you can incorporate masalas into many other dishes. In this recipe, we show you how to use the Aria Kitchen All Purpose Masala to create a rich and creamy pasta dish. This creamy mushroom & kale recipe is all about blending the right amount of each ingredient to create a perfectly balanced symphony of flavours. You can always add any proteins you wish to this dish such as pancetta or shredded chicken however be cautious of how much salt you add to the sauce if you do decide to use pancetta. Follow this recipe to make a flavour filled pasta with a mild kick of heat for those nights you need a quick fix. INGREDIENTS 50g butter 1 tablespoon garlic paste 1 teaspoon stock powder (if unsalted, make sure to add salt) 1 tablespoon white flour 1 1/2 teaspoons Aria Kitchen All Purpose Masala 200g Sliced mushroom 2 Handfuls of kale 200ml Milk 1/2 teaspoon black pepper powder 1/2 teaspoon dried mixed herbs Cooked tagliatelle pasta Grated parmesan for garnish INSTRUCTIONS 1) Heat up your butter in a pan and add in your garlic paste. 2) Once the butter has melted and combined with the garlic paste, season with the Aria Kitchen All Purpose Masala and some stock powder. 3) Thicken up the roux using some plain flour and create a paste. 4) Add in the mushrooms and coat it evenly with the paste. 5) When the mushrooms soften up, pour in your milk to get the sauce to your desired consistency. 6) Season the sauce with black pepper powder and dried mixed herbs and cook for a couple minutes to allow the sauce to thicken. 7) Turn off the heat and throw the fresh kale into your sauce and stir well until the kale wilts. 8) Toss your cooked tagliatelle pasta in the sauce until it is coated evenly with the sauce. 9) While still hot, grate some parmesan cheese onto the dish for garnish. 10) Serve with some garlic bread and enjoy hot!

  • Soya Chunk Briyani Recipe

    For years, food lovers have been captivated by briyani because of its combination of spices and aromatic flavours. Briyani has endless variations depending on the masala, meat or technique you use. Today, we're excited to show you our Soya Chunk Briyani recipe, a flavourful vegetarian friendly variation on the traditional meat-based briyani using the Aria Kitchen All Purpose Masala. If you are vegan fret not, all you will need to do is replace the yogurt in this recipe, with your favourite plant-based yogurt. Recently, soya chunks have been taking the vegetarian and vegan community by storm due to its chewiness that very closely resembles the texture of meat. Nutritionally, since soya chunks are purely made from dehydrated soya, it is highly packed in quality plant-based protein, making it popular in the gym community. The beauty of using soya chunks in cooking is its ability to adapt to almost any recipe due to its simple flavour. This allows you to infuse soya chunks with any flavour you need to make it taste exactly how you like it! In this recipe, we wanted the soya chunks to resemble chicken. To do so, we soaked the soya chunks in vegan chicken stock for 20 minutes. If you are a meat-lover however, you can always opt for your favourite meat. This recipe can be made with chicken, mutton, fish, and even prawns. INGREDIENTS Soya Chunk Marinade 40g Soya Chunks soaked in stock or water (if using water, add salt) 2 cups 'Chicken' Stock / Water Yogurt / Plant-based yogurt 1/2 tablespoon Chilli Powder 1/2 teaspoon Turmeric Powder Briyani 2 tablespoons Oil 2 pods of Cardamom 2 pieces of Cloves 1 Large Onion Diced 1 Tablespoon Ginger Garlic Paste 2 slit Green Chillies 2 Medium Tomatoes Diced 100g Frozen Green Peas 1/2 Teaspoon Turmeric Powder 1/2 Tablespoon Chilli Powder 1 1/2 Tablespoons Aria Kitchen All Purpose Masala 1 cup Uncooked Basmati Rice 1 1/2 cup leftover stock/water 1 Teaspoon Garam Masala Coriander leaves for garnishing INSTRUCTIONS 1) Marinate your soaked and strained soya chunks with the ingredients listed in the marinade section for 20 minutes. 2) Heat up some oil in a deep pot and tamper your cardamom and cloves. 3) Once the spices begin to brown lightly, add in your diced onion and slit green chillies until they become soft and caramelise. 4) Add your ginger and garlic paste and allow it to cook for a couple minutes. 5) You can then add in your diced tomatoes and stir until the mixture resembles a paste-like texture. 6) You can now add any of your vegetables, we used green peas but you can also add peppers if you like. 7) When the vegetables have softened up, it can be seasoned with chilli powder, turmeric powder, salt and the Aria Kitchen All Purpose Masala. 9) Once you begin to smell the aroma of the masalas, throw in your marinated soya chunks and stir well until they are well coated. 10) Pour in your rinsed rice followed by your leftover stock/water. 11) Add in your garam masala and mix everything together. 12) Bring to a light simmer and cover for 20 minutes (depending on your rice). 13) Serve with garnished coriander and raita.

  • Masala Fries Recipe

    French fries are a staple in most Western cuisines and served as an accompaniment with many mains such as burgers, sandwiches, hot dogs, fried chicken and many more. Since they are sides however, not a lot of effort goes towards preparing fries. In this recipe, we will show you a quick way to add more flavour to your boring french fries that will even have you nibbling away without having it alongside a main dish. You just need 5 ingredients and 5 minutes to make this quick masala fries recipe. Have it as a snack or a side with your burgers. INGREDIENTS 250g Fried French Fries 2 teaspoons Aria Kitchen All Purpose Masala Lemon juice Salt 5 tablespoons oil INSTRUCTIONS 1) Heat up your oil in a pan. 2) Put in two teaspoons of the Aria Kitchen All Purpose Masala and salt. 3) Once the aroma of the masala gets released, squeeze a drizzle of fresh lemon juice. 4) Mix the lemon juice into the masala mixture and toss your prepared french fries into the sauce. 5) Serve hot and garnished with fresh coriander.

  • Chai Masala Ice Cream Recipe

    Store bought ice creams tends to be more processed and contains several types of additives such as carrageenan, guar gum and other types of acids. A simple way to avoid these additives is to make homemade ice cream. Additionally, homemade ice cream gives you more creative freedom to experiment with different ingredients and flavours that may not be easily available to buy off supermarket shelves, like this recipe for instance. This recipe shows you how to combine the Aria Kitchen Chai Masala with ice cream to give your basic ice cream a twist. This chai masala ice cream recipe only requires 5 ingredients and an ice cream machine. You will need a minimum of two hours of refrigeration time, however if you've got more time on your hands we recommend keeping the mixture in the fridge overnight to really allow the masala to infuse into the mixture. INGREDIENTS Chai Concentrate 220ml milk 3 teaspoons Aria Kitchen Chai Masala Ice Cream Mix 450ml double cream 120g granulated sugar 1 tsp vanilla extract INSTRUCTIONS 1) Combine the milk and Aria Kitchen Chai Masala and bring to a slight boil to make the concentrate 2) In a separate mixing bowl, combine the double cream, sugar, Aria Kitchen Chai Masala concentrate and vanilla essence. 3) Refrigerate the mixture for a minimum of 2 hours up to overnight. 4) Pour the mixture into your ice cream machine. 5) Serve two scoops in a bowl per person.

  • Chai Masala Cupcakes Recipe

    The Aria Kitchen Chai Masala isn't just for making masala chai. Put a twist into your cupcakes by making these delicious chai masala flavoured cupcakes. This recipe is bound to be the life of any party because of its distinctive and addictive flavours. This Chai Masala Cupcake recipe is simple and quick to make. Just a few minutes of mixing and in the oven it goes. The icing is completely optional of course however it does make the cupcakes look extra cute. INGREDIENTS Chai Concentrate 80ml milk 3 teaspoons Aria Kitchen Chai Masala Batter 120g flour 2 eggs 100g butter 100g sugar 1 1/2 teaspoon baking powder 1 1/2 teaspoon vanilla essence Frosting 500ml Double cream 75g sugar 1 teaspoon vanilla essence INSTRUCTIONS 1) Combine the milk and Aria Kitchen Chai Masala and bring to a slight boil. 2) In a separate mixing bowl, combine the butter and sugar and whisk until smooth. 3) Pour in the eggs, baking powder, vanilla essence, flour and the Chai Masala concentrate. 4) Mix everything together to create a smooth batter. 5) Pour the batter evenly into your cupcake holders and bake at 180 degrees Celsius for 12 minutes. 6) While the cupcakes bake, start making your frosting by mixing together the double cream, sugar and vanilla essence. 7) Once the cupcakes are ready, place your frosting in a piping bag and swirl your frosting onto your cupcakes.

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