Chutneys and Sauces Menu in Canada by KFI Sauces

Ingredients

• 1 jar (375 ml) KFI Tikka Masala cooking sauce
• One pack of hard or soft taco shells
• 1 tbsp (15 ml) plain yogurt
• 2 cups of cubed paneer
• 2 cups of red and green capsicum (bell peppers) and red onion, chopped into 1-inch squares
• 1 tbsp (15 ml) vegetable oil or butter
• 1 cup of grated sharp cheddar cheese

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add the red peppers and onions and stir-fry on high heat for 2 minutes.
3. Add a jar of KFI Tikka Masala cooking sauce, stir, and reduce the heat.
4. Add paneer and simmer for 5 minutes.
5. Once the mixture is heated through, begin to assemble the tacos.
6. Spoon the mixture into each taco shell and top with a bit of grated cheese.
7. Finish with fresh coriander and/or shredded lettuce on top.

Tip: Add a few chilli flakes to spice up your Tikka Taco Tuesday!

Ingredients

• 200 g paneer (approx 0.4 lb)
• 1 cup graham flour
• ½ tbsp chili powder
• ½ tbsp roasted cumin powder
• ½ tbsp garam masala powder
• 2 cups chopped coriander leaves
• ½ cup KFI Coriander Sauce

Instructions

1. Mix the graham flour, chili powder, roasted cumin powder, garam masala, chopped coriander leaves, and salt together.
2. Add a little water and mix well to form a thick smooth batter.
3. Cut the paneer into medium-sized cubes.
4. Cut a small hole in each paneer cube and fill it with KFI Coriander Sauce.
5. Push the small 'plug' of the paneer back in.
6. Heat the oil.
7. Coat the paneer cubes with the batter, then dip the battered paneer cubes carefully into the hot oil.
8. Don't let the oil spatter. Deep fry the paneer cubes until they are golden brown.
9. Drain the cubes on paper towels and serve with KFI Coriander Sauce.

Ingredients

• 2 tbsp (30 ml) canola oil
• 1 red pepper, diced
• 1 jar (375 ml) KFI Butter Chicken Sauce
• 2 cups (500 ml) shredded cooked rotisserie chicken
• 1 1/3 cups (325 ml) canned black beans, drained and rinsed
• 2/3 cup (150 ml) corn kernels
• 1 cup (250 ml) shredded Cheddar cheese
• 1 cup (250 ml) shredded mozzarella cheese
• 1 cup (250 ml) shredded Swiss cheese
• 1 bag (300 g) tortilla chips
• 1/4 cup (60 ml) sour cream
• 1/2 cup (125 ml) chopped tomatoes
• 2 green onions, finely sliced
• 2 tbsp (30 ml) finely chopped fresh cilantro
• 1 jalapeño pepper, thinly sliced (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat oil in a large skillet set over medium heat.
3. Cook pepper for 3 to 5 minutes or until starting to soften.
4. Stir in KFI Butter Chicken Sauce, black beans, and corn, and bring to simmer.
5. Cook, stirring frequently, for about 3 minutes or until chicken is heated through.
6. Toss together Cheddar, mozzarella, and Swiss cheese.
7. Spread half of the tortilla chips on a parchment paper–lined baking sheet.
8. Scatter half of the chicken mixture and half of the cheese mixture on top.
9. Repeat layers.
10. Bake for about 10 minutes or until cheese is melted.
11. Drizzle sour cream over top.
12. Sprinkle with tomatoes, green onions, cilantro, and jalapeño (if using).
13. Serve immediately.

Ingredients

• 4 Boiled potatoes
• 2 tbsp yogurt
• 2 green chilies
• ¼ cup KFI Mint Sauce
• ¼ cup KFI Coriander Sauce
• ¼ cup KFI Tamarind Date Sauce
• 1 tbsp lemon juice
• ¼ tsp red chili powder
• ½ tsp roasted cumin seed powder
• ½ tsp Chaatmasala

Ingredients

• 6 potatoes
• 3 tbsp olive oil
• 2 tbsp grated cheddar cheese
• ¼ cup grated parmesan cheese
• ½ tsp dried oregano leaves
• ½ tsp dried parsley
• KFI Tamarind Date Sauce

Instructions

1. Pre-heat the oven to 425F (215C).
2. Scrub the potatoes but do not peel them. Cut the potatoes in half and then cut them into wedges.
3. Boil the potatoes for five minutes in salted water.
4. Drain the potatoes and pat dry, then spread potato wedges in a single layer on a baking tray.
5. Mix the oil, spices, the KFI Tamarind Date Sauce, and herbs and drizzle on potatoes.
6. Toss to coat thoroughly, then bake the potato wedges at 425 F for 15 minutes.
7. Remove from the oven and sprinkle cheese on top.
8. Return the tray to the oven and bake for another 10 minutes or until the cheese melts and starts to turn golden.
9. Serve hot with KFI Tamarind Sauce.

Ingredients

• 1 jar (395 ml) KFI Veggie Curry Sauce
• 1 pack Tofu (500g)
• 1 tomato chopped
• 1 green bell pepper chopped
• 1 small onion chopped
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add onion, green pepper, and tofu. Sauté until onions become golden and translucence – about 10 minutes.
3. Add KFI Veggie Curry sauce and reduce heat to simmer. Add chopped tomato.
4. Stir and simmer for about 5 minutes until hot through and tomato has softened slightly.
5. Garnish with red chili flakes and cilantro.
6. For an extra kick drizzle with a little bit of KFI chili garlic chutney sauce Serve hot with parathas/Chapati

Tip: For a great breakfast on the run wrap the cooked Bhurji in naan or pita.

Ingredients

• 1-litre bottle of KFI Masti Pani Puri
• 1 pack of puris (golguppa) - about 30
• Cooked chickpeas, chopped
• Cooked white potatoes, diced
• Chopped red onion
• 1 cup of KFI Tamarind Mild Chutney sauce

Assembly Instructions

1. Mix chickpeas and potatoes and season to taste
2. Carefully stuff each golguppa with the potato chickpea mixture
3. Top with chopped onions
4. Add a half teaspoon of KFI Tamarind Mild Chutney
5. Pour Masti Pani Puri into each golguppa until full
6. Serve immediately

Tip: For extra fun have the ingredients on the table for your family or guests to assemble the golguppa themselves!

Ingredients

• 1 jar (395 ml) KFI Mild Curry Sauce
• 4 large eggs
• 1 tomato chopped
• 1 green chilli pepper
• 1 onion
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large saucepan at medium/high heat.
2. Add onion and chilli pepper and sauté until onions become golden translucent - about 10 minutes.
3. Add one (375 ml) jar of KFI Mild Curry sauce and chopped tomato.
4. Stir and simmer for about 5 minutes until hot through, and the tomato has softened slightly.
5. Crack eggs and add them to the pan. Stir into the mixture until the eggs are scrambled.
6. Simmer and continue stirring until the eggs are cooked well.
7. Serve hot with pav, roti, or parathas.

Tip: For a great breakfast on the run wrap the cooked Bhurji in a warmed pita or naan.

Ingredients

• 1 cup (128g) of chickpea flour (besan or gram flour)
• ¾ cup of water
• 1 cup vegetable oil
• ½ tsp of each of Turmeric, Cumin, ground coriander seed, ground fenugreek, and chili powder
• 1 onion finely chopped
• 1 cup (½ of a head) of cauliflower finely chopped
• ¼ cup of finely chopped cilantro
• 1 green chili pepper finely chopped
• KFI Tamarind Chutney Sauce
• KFI Coriander Chutney Sauce

Instructions

1. In a large bowl, add flour and mix in all the dried spices.
2. Slowly add water until the batter becomes slightly runny.
3. Add chopped onion, cilantro, and green chili pepper and stir, combining all the ingredients.
4. Heat oil in a saucepan.
5. Using a large spoon, carefully ladle small fist-size drops of the batter mixture into the hot oil (be cautious as hot oil can splash).
6. Using a spoon, turn the pakoras over to ensure each side cooks evenly.
7. Serve hot with bowls of KFI Tamarind and Coriander chutneys.

Tip: Try adding spinach, kale, or even potato to the mixture for even more flavour! For an extra layer of flavor toss the cooked Pakoras in your favorite Chaat Masala.

Ingredients

• 1/2 of a 375ml jar (185 ml) KFI Butter Chicken Sauce
• 1 tbsp (15 ml) KFI Tikka Cooking Paste and 1 tbsp (15ml) yogurt
• Diced paneer (cheese) about 150gm
• 1 tbsp (15 ml) vegetable oil
• Sliced Capsicum (green bell peppers), sliced onions, diced tomatoes (1/3rd cup each)
• 2 medium size tortilla or pita
• 1/4 cup (60 mL) KFI Tamarind Chutney Sauce

Instructions

1. Mix KFI Tikka Cooking paste and yogurt and spread over diced paneer, cover, and refrigerate for at least 15 minutes or up to 1 hour.
2. Heat oil in a pan at medium/high heat.
3. Add all the veggies and sauté until the onions are slightly softened and the vegetables are golden. About 3-4 minutes.
4. Add KFI Butter Chicken Sauce and stir.
5. Set the veggies aside and in the same pan sauté the marinated paneer until golden brown.
6. Return cooked veggies to the pan and combine with paneer.
7. Fill the tortillas or pita with the veggies and paneer mixture.
8. Roll them in a wrap and cut them into 2 pieces.
9. Serve them with KFI Tamarind Chutney Sauce for dipping.

Tip: Any of our delicious KFI Chutney sauces will taste great!