Peel and wash potatoes. Cut into one inch cubes. Deep fry in medium hot oil till the edges of the potato pieces turn golden brown and it is completely cooked and crispy. Take fried potatoes in a bowl and add Spice Story spicy mint sauce and Spice Story date and tamarind sauce. Toss well till potato pieces are evenly coated. Add salt and chaat masala. Garnish with sev and pomegranate seeds.
Rinse basmati rice in running water, soak the rice for 20 minutes.
Add rice to excess boiling water, cook till aldente (3/4 cooked) and drain the water. Cool the rice.
Take wok , heat oil on high flame, add chopped vegetable ( Carrot, Beans, Corn, Mushroom and Capsicum) stir fry till half cooked, add Spice Story schezwansauce, rice and spring onion. Stir fry for 2 minutes on high heat.
Method of Preparation
Take pizza bread, top pizzas with Spice Story Pizza sauce, chopped garlic, salt, pepper, cheese and basil. Drizzle with a little olive oil. Put it in pre heated oven or salamander, bake until crust is golden brown and crisp, and cheese is bubbly. Finish with a drizzle of extra virgin olive and oregano.
Method of Preparation
In a bowl, add chicken, onion, capsicum, carrot, Spice Story Mayonnaise, Amazing Spicy Mint Sauce,salt and pepper, Mix well. Coat butter on both the sides of a bread slice. Fill the chicken mayonnaise mixture in between 2 bread slice. Grill it & serve hot with Spice Story Sriracha Sauce / Ghost Pepper Sauce.
Method of Preparation
Large saucepan 3/4 full with water. Bring to a boil, cook 3 minutes. Add ravioli; return to a boil. Reduce heat; simmer 5 minutes or until ravioli are tender and begin to float. Drain ravioli in colander or strainer. Add Spice Story Alfredo sauce, chilli flakes, olive oil, salt and pepper; mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally. Add cooked ravioli; stir gently to mix. Sprinkle cheese.
Method of Preparation
Heat oil in the sauce pan, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds. Add 2 tbsp of Spice Story Ghost Pepper sauce, 1 cup of tomato puree 1 cup of water, salt to taste, mix well and cover the lid till rice is done. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.
