Transform Meals with Culinary Magic

For Curry: Chicken (500g), oil (2 tbsp), onion (1, chopped),  leaves, ginger-garlic paste (1 tbsp), tomato puree (2), turmeric (½ tsp), red chili powder (1 tsp), Kala's meat curry powder curry, salt, grated coconut (½ cup, roasted & ground), water (1½ cups), lemon juice (1 tbsp), coriander leaves.

• Fry onions, curry leaves, ginger-garlic paste, and tomato puree.
• Add spices, Kalas chicken curry powder and chicken, and cook for 5-7 minutes.
• Add water, salt, cover, and cook for 20-25 minutes.
• Add coconut paste, cook 5 minutes, garnish, and serve.

Kalas Payasam Mix (1 pack), milk (500ml), water (1 cup),sugar (if needed), ghee (1 tbsp, optional), cashews & raisins (2 tbsp, forgarnish).

• Boil Milk & Water – Heat milk and water in a pan.
• Add Mix – Stir in Kalas Payasam Mix and mix well.
• Simmer – Cook on low heat for 5-7 minutes, stirring continuously.
• Garnish – Fry cashews & raisins in ghee and add to payasam.
• Serve – Enjoy warm or chilled.

Combine 250g paneer cubes, 2 tbsp butter, 1 finely chopped onion, 2 pureed tomatoes, 1 tsp ginger-garlic paste, 1 tsp each of Kalas Chilli Powder, ½ cup heavy cream, salt to taste, and fresh coriander for garnish

• Saute onion in butter until golden.
• Add ginger-garlic paste; cook briefly.
• Stir in tomato puree and spices; simmer until thickened.
• Add paneer; cook 5 minutes.
• Mix in cream; simmer 2 minutes. Garnish with coriander; serve hot.

Chicken, yogurt, lemon juice, chili powder, turmeric, garam masala, ginger-garlic paste, butter, onions, tomatoes, cream, cashew paste, coriander, and spices.

• Marinate chicken with yogurt, spices & lemon juice.
• Cook chicken until golden brown, set aside.
• Saute onions in butter, add ginger-garlic paste, tomatoes & cook.
• Add kalas chicken curry powder spices, cashew paste, and simmer.
• Mix in chicken, water & cream, cook for 2 mins.
• Garnish with coriander & serve hot with naan or rice. Enjoy! 🍛🔥

Combine 500g fish pieces, 2 tbsp oil, 1 finely chopped onion, 2 chopped tomatoes, 1 tsp ginger-garlic paste, 2 tbsp Kalas Fish Curry Powder, 1 tsp Kalas Chilli Powder,1 cup coconut milk, salt to taste, and fresh coriander for garnish

• Saute onion in oil until translucent.
• Add ginger-garlic paste; cook briefly.
• Stir in tomatoes and spices; cook until oil separates. Add fish; cook 5 minutes.
• Pour in coconut milk; simmer until fish is done.
• Season with salt; garnish with coriander; serve hot.

• Mix ½ cup yogurt, 1 tsp ginger-garlic paste, 1 tsp Kalas Chicken Curry Powder, ½ tsp Kalas Chilli Powder, ½ tsp garam masala, ½ tsp chaat masala, ½ tsp crushed kasuri methi, 1 tbsp lemon juice, 1 tbsp oil, and salt.
• Add 250g paneer cubes (and optional diced bell peppers and onions); coat well. Refrigerate for 30 minutes
• Thread paneer and veggies onto skewers. Grill on medium heat for 10-15 minutes,
• Serve hot, garnished with fresh coriander and accompanied by mint chutney