DINE IN WITHD

ANILA’S

Make Indian

Restaurant style

food in your own

home

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APPETISERS

� Indian restaurants serve popadums with pickle

and chutney as a pre-dinner snack

� To make this at home you can deep fry some

popadums or for a healthier option microwave

for 2 mins or put under a hot grill (until they for 2 mins or put under a hot grill (until they

start to bubble)

� These are traditionally served with

� Hot Mango or Hot Lime pickle

� Sweet Mango Chutney

� Yoghurt Raita

�This can be made with yoghurt, cucumber,

mint sauce, a sprinkle of salt and cumin2

ANILA’S PICKLES

You can choose pickles to suit your taste from sweet & tangy to hot & crunchy to enjoy with popadums

� Lemon

� Carrot & Date

Tindori (Mini Gherkin)� Tindori (Mini Gherkin)

� Aubergine

� Sweet Lime

� Sweet Mango

� Hot Lime

� Hot Mango

� Chilli 3

STARTERS

� Samosas and Pakoras are perfect starters to

begin an Indian meal

� Some ideal condiments to serve with them

are:

� Sweet Mango Chutney� Sweet Mango Chutney

� Tamarind & Date Chutney

� Chilli Chutney

� Sweet Chilli Dipping Sauce

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ANILA’S CHUTNEYS

� Sweet Mango

� Tamarind & Date

� Chilli

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COOK YOURMAIN COURSE WITH...

� Fruity Mild

� Goan Green

Anila’s award winning range of premium curry

sauces

� Mild Korma

� Spicy Mild

� Spicy Korma

� Spicy Medium

� Hot Methi

� Spicy Hot

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TO MAKE A DELICIOUS CURRY IN

MINUTES WITHOUT THE HASSLE...

� To make a meal for 2

� Simply heat half a jar of Anilas Curry Sauce into a

pan

� Add your main ingredient raw into the sauce

(Chicken, Meat, Fish or Vegetables)

� Stir fry in the sauce for 2-3 minutes

� Add a cup of water, stir, cover and cook for 20-40

mins

� Garnish with Coriander and serve with Rice or Naan

bread

� It’s as that simple!!

� You can then freeze the remainder in the jar or make a

double portion and freeze half.7

HOW TO ADAPT YOUR CURRY...

� To make it milder

� Add some chopped tomatoes or an onion to your curry

� OR add some coconut milk to your curry

� For a creamer taste stir in some plain yoghurt, crème

fresch or single cream towards the end of cooking fresch or single cream towards the end of cooking

�Top tip - dairy separates if over cooked so add a few

minutes before serving

� To make it hotter

� Finely chop some green chillies and/or minced ginger into

your curry for that extra kick 8

� Korma Curries

� Are made with coconut giving a creamy taste and texture

� Anilas Mild Korma Curry sauce or Spicy Korma Sauces

both deliver this rich flavour

� Alternatively just add some creamed coconut or coconut

WHAT DO THE RESTAURANT NAMES MEAN

& HOW DO WE RE-CREATE THESE AT HOME?

� Alternatively just add some creamed coconut or coconut

milk to your curry

� Rogan Josh Curries

� Are made with additional tomatoes added to this dish

� Anilas Spicy Mild curry sauce is a favourite amongst many,

delicious with vegetables, paneer and any meat

� Add some fresh tomatoes to your curry to recreate this dish

at home9

� Dopiaza Curries

� Are made with extra onions which can be pan fried

before adding the sauce or stir into the curry halfway

to give a half cooked flavour and crunchiness to the

dish

WHAT DO THE RESTAURANT NAMES MEAN

& HOW DO WE RE-CREATE THESE AT HOME?

� Jalfrezi Curries

� Are made with capsicum peppers sliced into this dish

to create a colourful appetizing curry

� It is generally mild to medium in heat and Anilas

Spicy Mild or Spicy Medium curry sauces would be

ideal for this10

� Dhansak

� This curry has lentils with your main ingredient

(chicken or vegetables)

� Add your boiled lentils to your curry to create this

dish at home

WHAT DO THE RESTAURANT NAMES MEAN

& HOW DO WE RE-CREATE THESE AT HOME?

� Anila’s Mild Korma Curry sauce is mildly spiced and

made with chickpeas and creamy coconut and hint of

tamarind to give a nutty creamy flavour

� Madras

� This is a region in India and is generally a Medium to

hot Curry

� Anilas Spicy medium curry sauce made with creamy

ground cashews and richly spiced would be ideal

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� Balti and Karahi Curries

� Are made in balti dishes or woks and take the names

of the cooking vessels

� These curries are usually mild to medium

WHAT DO THE RESTAURANT NAMES MEAN

& HOW DO WE RE-CREATE THESE AT HOME?

� Vinderloo Curries

� This is a hot curry and should be full of flavour and

not just chilli

� If you like it really hot add some finely chopped green

chillies to the curry

� Try Anilas Hot Methi curry sauce with fenugreek

leaves giving a distinct smooth flavour with a bite or

the Spicy Hot sauce with ground almonds and a kick12

� This should enable you to re-create some great

dishes in the comfort of your own home without the

expense of eating out or the hassle of cooking from

scratch

� With Anila’s you won’t be disappointed

IT’S THAT SIMPLE !!!

� With Anila’s you won’t be disappointed

� Try it for yourself

www.anilassauces.com

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