Katoomba Recipes

Roti Noodles with Prawn and Fried Egg

Fri, 26 Apr 2024 07:00:43 GMT

Roti Noodles with Prawn and Fried Egg.

Recipe by: Adrian Richardson

Time: 15 minutes

Serves: 2-4

Ingredients:

8 roti, cooked and sliced
2 tbsp ghee
1 brown onion, thinly sliced
1 knob of ginger, cut into matchsticks
½ long red chilli, finely chopped
½ long green chilli, finely chopped
5 eggs
8 prawns
Handful of bean sprouts
1 tbsp light soy sauce
Handful of coriander
Handful of garlic chives
Handful of spring onion
Salt

Method:

Heat the roti in a large pan. Cook for 1 minute on each side or until it’s golden brown. Cut the roti into thin strips and set aside.

In a hot pan melt the ghee, then add the onion and cook for 20 seconds. Add the ginger, red and green chillies and continue to cook until the onion is translucent.

Move the onion to the side then add the egg. Slightly break and scramble the eggs. Add the prawns, and allow it to cook for a couple of seconds.

Add the roti, soy sauce, bean sprouts, coriander, garlic chives and spring onion. Season with salt and toss to combine.

Serve and enjoy!

Made with these Katoomba products

Potato Eggplant Curry - Aloo Baingan

Fri, 26 Apr 2024 05:30:02 GMT

Potato Eggplant Curry
- Aloo Baingan

Recipe by: Justine Schofield

Time: 45 minutes

Serves: 4

Ingredients:

1 medium (450g) eggplant, diced into 3 cm x 3 cm cubes
3 tbsp vegetable oil, plus more for pan-frying if need
1 tsp cumin seeds
1 brown onion, finely chopped
1 tbsp minced garlic
1 tbsp minced ginger
400g diced canned tomatoes
1 long green chilli, thinly sliced
1 tsp coriander powder
1 tsp cumin powder
½ tsp red chilli powder
½ tsp turmeric powder
½ tsp ground black pepper
2 tsp salt
2 medium (400-450g) brushed potatoes, peeled, and cut into 3 cm x 3 cm cubes

Roti, to serve (or chapatti)
Raita, to serve

Method:

Preheat the oven to 190°C.

Place eggplant onto a tray. Drizzle with two tablespoons of oil and season with salt. Roast in the oven for 10 - 15 minutes until golden. Remove and set aside.

In a large pan, on medium heat, heat the remaining oil and fry cumin seeds until aromatic for 1 - 2 minutes.

Add in the onion and cook out until lightly golden for 8 - 10 minutes. Add in the garlic and ginger paste and cook for another minute.

Pour in tomatoes and add in green chilli, and all remaining spices. Cook until the tomatoes are cooked down and the oil begins to separate from them, roughly 4 - 5 minutes.

Once the oil has separated from the curry base, add in the potatoes. Add in ½ cup water, turn down the heat to low and cover for 10 - 15 minutes. Cook until the potatoes are tender.

Mix in the cooked eggplants and cook for a further 5 - 10 minutes until the eggplant melts into the curry potato base. If the curry gets dry during this time, add in more water. Serve with roti (or chapatti) and raita.

Made with these Katoomba products

Lentil and Grilled Cheese Sandwich

Fri, 26 Apr 2024 01:35:42 GMT

Lentil and Grilled Cheese Sandwich

Recipe by: Preeya Alexander

Time: 20 minutes

Serves: 2

Ingredients:

1 cup red lentils already cooked/boiled for 16-18 minutes until soft – NOT mushy
2 tsp seeded mustard
2 tbsp sauerkraut – from a jar
2 pieces bread – wholegrain/wholemeal
2 slices swiss cheese

Method:

In a bowl combine the lentils with mustard and a pinch of salt and pepper.

With a fork combine and mash slightly so a rough paste forms.

Grab the two pieces of bread and spread the lentil mixture over both, place sauerkraut on top of one and then a slice of cheese.

Place in a grill toaster for 5-6 minutes or until the cheese melts.

Made with these Katoomba products

Rockling Indian Spice Rub

Fri, 26 Apr 2024 00:23:03 GMT

Rockling Indian Spice Rub

Recipe by: Adrian Richardson

Time: 10 minutes plus overnight marinating

Serves: 2

Ingredients:

2 x 200g rockling fillet
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp ajwain
1 tsp cumin powder
1 tsp red chilli flakes
1 tsp black pepper, cracked
1-2 tbsp ghee
1 lemon
Chives, finely chopped
Salt

Method:

In a bowl, add turmeric, chilli powder, chilli flakes, pepper, ajwain, and cumin. Mix to combine.

Sprinkle the spice mixture evenly over the fish on both sides. Marinate overnight in the fridge. Season with salt.

In a hot pan, melt the ghee then shallow fry the fish.

Place the fish on a plate. Add 1 tsp of chopped chives and a squeeze of ½ lemon juice to the remaining ghee and pour over the fish.

Sprinkle some chives over and serve with the remaining lemon.

Made with these Katoomba products

Zucchini Yoghurt Dip

Thu, 25 Apr 2024 13:53:16 GMT

Zucchini Yoghurt Dip

Recipe by: Preeya Alexander

Time: 25 minutes

Serves: 1-2

Ingredients:

1 zucchini, chopped
1 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp garlic, crushed
1 tbsp ginger, crushed
•1 redd chilli, chopped
Greek style yoghurt
Extra virgin olive oil
Salt

Roti, to serve

Method:

In hot fry pan, add olive oil fry off ginger, garlic, cumin and mustard seeds.

Fry up the chopped red chilli and until fragrant. Add the cubed zucchini then add salt to taste.

Saute the zucchini and chilli uitl ot becomes soft then allow it to completely cool.

Once cooled, stir the zucchini-chilli spiced mix through the Gree Style yoghurt.

Serve with roti.

Made with these Katoomba products

Ghee and Parmesan Popcorn

Thu, 25 Apr 2024 13:34:10 GMT

Ghee and Parmesan Popcorn

Recipe by: Preeya Alexander

Time: 15 minutes

Serves: 4 as a snack

Ingredients:

½ cup unpopped corn kernels
2 tbsp ghee
2 tbsp chopped rosemary
½ cup parmesan cheese grated
Salt to taste

Method:

In a pot, melt 2 tablespoons of ghee and sautè rosemary.

Test 1-2 kernels to ensure hot enough and that they pop then add the rest.

Cover the pot tightly and allow the rest of the kernels to pop.

Pour into a large bowl.

Chuck through the parmesan cheese and toss to combine.

Made with these Katoomba products

Lentil Lettuce Cups

Thu, 25 Apr 2024 13:29:00 GMT

Lentil Lettuce Cups

Recipe by: Preeya Alexander

Time: 25 minutes

Serves: 4-6

Ingredients:

3 cups red lentils
1 red chilli, sliced
2 garlic cloves, chopped
½ red onion, diced
Juice of 1 lime
1 tbsp honey
1 tbsp light soy sauce
1 tsp fish sauce
2 tbsp chilli sauce
Extra virgin olive oil

Lettuce cups
Vietnamese mint or Thai basil, to serve

Method:

Prepare the lentils by boiling in water for 10-15 minutes. Drained and set aside.

In a bowl, combine the lime juice, fish sauce, honey, light soy and chilli sauce.

In a pan heat olive oil. Add onion and garlic and brown for 2-3 minutes. Add chilli and combine until fragrant.

Add the lentils and stir through the sauce you have set aside. Combine well and gently cook for 5 minutes.

To serve, spoon the lentils mixture into lettuce cups, top with fresh herbs and enjoy!

Made with these Katoomba products

King Fish Curry

Thu, 25 Apr 2024 13:18:57 GMT

King Fish Curry

Recipe by: Adrian Richardson

Time: 25 minutes

Serves: 4

Ingredients:

Ingredients:
3 tablespoon ghee
½ teaspoon mustard seeds
2 red onions, sliced
2 cloves garlic, roughly chopped
2 long green chillies, sliced
1 tbsp cumin powder
½ tsp turmeric powder
2 stem curry leaves
1 tbsp red chilli powder
¼ teaspoon black pepper
1/8 (or a pinch) tsp asafetida powder
1 punnet cherry tomatoes, halved
270ml coconut milk
270ml coconut cream
600g kingfish fillets, cut into large cubes

To serve

2 spring onions, thinly sliced
Crispy fried shallots
Steamed rice

Method:

Heat ghee in a pan, add the red onions stirring continuously until softened. Add the garlic and green chilli to the pan and toss through. Add all the spices to the pan, and toast off to release the aromats, then add the curry leaves and let them crackle for a few seconds.

Add in the tomatoes and toss through to coat in all the spices, then add the coconut cream and milk to the pan. Add in some water if it’s too thick, and allow to simmer for 5 minutes until the flavours develop. Season with salt and pepper if needed.

Add in the kingfish, then cover and simmer for 4-6 minutes or until the kingfish is cooked to your liking.

Serve with steamed rice, spring onions and crispy fried shallots.

Made with these Katoomba products

Chicken Kebabs

Thu, 25 Apr 2024 12:52:09 GMT

Chicken Kebabs

Recipe by: Adrian Richardson

Time: 30 minutes

Serves: 4

Ingredients:

1 2 chicken breasts, cut into chunks
1 tsp Kashmiri chilli
2 tsp dried oregano
2 tsp smoked paprika
2 tsp cumin
1 clove garlic, microplaned
2 tbsp Greek yoghurt
Salt & pepper

For the salad:

1 bunch parsley, finely diced
2 spring onions, finely diced
2 baby cucumbers, finely diced
½ red onion, finely diced
1 long red chilli, seeds removed and finely diced
1 lemon, juiced
2 tbsp extra virgin olive oil
Salt & pepper, to taste
Frozen paratha
1 tsp ghee
½ cup Greek yoghurt, to serve.

Method:

Coat chicken pieces in spices, Greek yoghurt, garlic and salt and pepper. Stir to coat the chicken, cover and marinate in the fridge for a few hours or ideally overnight.

Place on skewers and cook on a hot grill pan for 4-6 minutes on each side or until cooked through.

Combine all of the salad ingredients, season with salt and pepper to taste, set aside.

Add the ghee to a non-stick pan, and add the paratha until they puff up and become crispy.

Serve kebabs with paratha, salad and Greek yoghurt.

Made with these Katoomba products

Sausage Roti

Fri, 22 Mar 2024 02:00:31 GMT

Sausage Roti

Recipe by: Justine Schofield

Time: 15 minutes

Serves: 4

Ingredients:

4 frozen Katoomba roti
4 thick pork sausage (or sausage of your choice), casings removed
2 tbsp mozzarella cheese, shredded
Sicilian chilli or capsicum sauce (from deli)
Parsley, to serve

Method:

Sprinkle cheese on roti leaving a 2 cm border.

Using your hands spread the sausage mince over the roti ensuring it’s evenly covering the cheese.

Place the roti meat side down on a pan over a medium heat.

Cook for 3 - 4 minutes.

Using an egg flip, turn the roti over and cook for a further 2 - 3 minutes until golden and crisp.

Drizzle with chill and garnish with parsley.

Made with these Katoomba products

Mexican Rice

Mon, 11 Dec 2023 09:25:57 GMT

Mexican Rice

Recipe by: Justine Schofield

Time: 15 minutes

Serves: 4

Ingredients:

500g brown rice, cooked the day before

1 onion, diced

80ml vegetable oil

500g beef mince

3/4 cup frozen corn kernels

1 tsp each of cumin, smoked paprika, ground coriander, dried oregano

1 x 400g can kidney beans

1 ripe avocado

Light sour cream

1 tomato, diced

Coriander, to garnish

Method:

Cook the brown rice as per package instructions.

In a work over a high heat, add the oil and saute the onion with a pinch of salt until translucent. Then add mince and fry until caramelized. Add the spices to the pan, then add the corn, beans and brown rice. Fry for a further minute until rice has warmed through, tossing occasionally.

Serve rice with avocado, diced tomatoes and a dollop of sour cream. Garnish with coriander.

Made with these Katoomba products

Spice Crusted Side of Salmon with Avocado Salsa

Mon, 11 Dec 2023 07:05:17 GMT

Spice Crusted Side of Salmon with Avocado Salsa

Recipe by: Justine Schofield

Time: 30 minutes

Serves: 6

Ingredients:

1 side of salmon (approx. 1kg), skin on and pin boned
2 tbsp extra virgin olive oil
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp honey
1 tsp paprika
2 tsp roasted coriander seeds, crushed
1 tsp chilli powder
1 tsp cumin powder
Good pinch salt
3 avocados, cut into cubes
Fresh coriander, chopped to serve
1 long red chill, chopped
Juice 1 lime
Steamed basmati rice, to serve

Method:

Preheat the oven to 200°C.

On a large baking tray, lined with baking paper, lay the side of salmon down, skin side down.

Pat dry with some paper towel and set aside. In a small bowl, mix the olive oil, ginger, garlic paste and honey until combined. Rub the mixture all over the flesh side of the salmon.

In a small bowl, mix the paprika, coriander seeds, chilli, cumin and salt. Sprinkle the spice mix on the fish.

Roast in the oven for 15 - 20 minutes until salmon is just cooked.

For the salsa, combine avocado, chilli, coriander, salt and lime together. Spoon avocado salsa over the salmon and serve with rice on the side.

Made with these Katoomba products

Khichdi

Fri, 08 Dec 2023 03:37:16 GMT

Khichdi

Recipe by: Justine Schofield

Time: 40 minutes

Serves: 6

Ingredients:

2 tbsp ghee
Whole garam masala (1 cinnamon stick, 3 cardamom pods, and 3 cloves, slightly crushed)
1 brown onion, thinly sliced
1 small green chilli, finely chopped
1 tsp ginger paste
1 tsp garlic paste
¼ tsp turmeric powder
2 tsp salt, or to taste
3 cups basmati rice, washed and soaked for 30 minutes
1 cup moong dal, washed and soaked for 30 minutes
Fresh coriander, chopped to serve
Greek yogurt, to serve
Lebanese cucumber, sliced to serve

Tardka (tempered oil)

3 tbsp ghee
½ red onion, thinly sliced
2 dried red chillies
½ tsp cumin seeds

Method:

In a large saucepan on medium heat, heat the ghee.

Add in the whole garam masala, onion and green chilli.

Fry for 3 - 5 minutes until the onions are lightly golden brown.

Mix the ginger and garlic paste in and continue to fry for 1 - 2 minutes.

Add the turmeric powder, salt and then stir through the basmati rice and moong dal.

Pour in 6 cups of boiling water and cook on high heat until boiling for 5 minutes.

Turn heat down to low, and cover with a lid.

Cook for 15 minutes.

Remove from heat and allow to sit for 10 minutes before serving.

To make the tardka, heat the ghee in a small frypan on high heat.

Add in onions, cumin seeds and red chilli.

Fry for 3 - 5 minutes until onions are crispy and oil aromatic.

Serve khichdi with tardka over the top, sprinkled with fresh coriander,

Greek yogurt and cucumber slices on the side.

Made with these Katoomba products

Khichdi

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Spiced Popcorn

Thu, 07 Dec 2023 04:08:32 GMT

Spiced Popcorn

Recipe by: Justine Schofield

Time: 15 minutes

Serves: 2

Ingredients:

6 tbsp ghee
Popcorn kernels
½ tsp coriander seeds, crushed
½ tsp cumin seeds, crushed
1 tsp paprika
1 branch of curry leaves

Method:

Heat 3 - 4 tablespoons of ghee in a pot, add the popcorn kernels inside and place the lid on top.

Cook until popcorn stops popping.

I n a hot pan with 2 tablespoons of ghee, add coriander seeds, cumin, paprika and curry leaves.

Cook until aromatic.

Pour over the cooked popcorn and season generously with salt.

Toss everything together and serve.

Paneer and Spinach Curry

Fri, 28 Jul 2023 05:17:14 GMT

Paneer and Spinach Curry

Ingredients

3 tsp melted ghee or olive oil
400g paneer, cut into 3cm cubes
2 onions, sliced
4 garlic cloves, finely chopped
3cm piece of ginger, finely grated
1 long green chilli, finely chopped, plus extra to serve
1 tbs brown sugar
2 tbs ground coriander
2 tbs ground turmeric
1 tbs ground cumin
1 tbs sweet paprika
250g (1 cup) plain yoghurt, plus extra to serve (optional)
1 tsp garam masala
2 bunches of English spinach leaves
Steamed basmati rice, to serve
Pinch salt
Lime pickles and/or mango chutney, to serve

Method

Heat the ghee or olive oil in a large sauté pan over medium heat. Add the paneer and fry until lightly golden on all sides. Drain on a paper towel and reserve.

Next, add the onions, garlic, ginger and chilli to the sauté pan and cook, stirring frequently, over medium heat for 5–8 minutes until the onion is softened and golden brown.

Combine the coriander, turmeric, cumin, paprika and 3 tablespoons of water in a bowl and mix to form a paste.

Add the paste and sugar to the onion and cook, stirring to coat everything in the spices, for 2-3 minutes until fragrant and slightly darkened. Add the yoghurt and mix through.

Bring the curry to a simmer and then stir through the garam masala, spinach and salt and cook for a further 2-3 minutes to wilt the spinach. Add the paneer and fold through.

Scatter extra chilli over the curry and serve with the steamed basmati rice, extra yoghurt and classic condiments of your choice, such as lime pickles or mango chutney.

Made with these Katoomba products

Chickpea Curry

Fri, 28 Jul 2023 05:09:05 GMT

Chickpea Curry

Chef: Preeya Alexander

Serves: 4

Time: 1 hour 15 minutes

Ingredients

2 cups chickpeas dried – soak overnight in boiling water to soften (quickens the cooking time)
2 tbsp extra virgin olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 brown onion, sliced
A handful of curry leaves
1 tbsp garam masala
1 tsp turmeric powder
1 tsp ginger crushed
1 tsp garlic crushed
1 chilli, deseeded and chopped
1 punnet cherry tomatoes – for colour and awesomeness
Salt & pepper, to taste
Boiling water (enough to cover chickpeas later)
Coriander, to serve

For serving:

1 cup Greek yoghurt
1 tsp cumin powder
Juice ½ a lemon
Salt & pepper
Basmati rice, cooked

Method

In a pan on medium heat add olive oil then add mustard seeds, cumin seeds, onion chopped and curry leaves.

Wait until the onion is slightly golden and meanwhile mix the garam masala, turmeric powder, ginger, garlic and chilli in a cup – you can add water to make a slight paste consistency.

Add to the pan and add some water so the spices do not burn.

When fragrant, add chickpeas and salt to taste (if desired).

Toss the chickpeas around so coated in spices and gently fry off for 5 minutes.

Add boiling water, enough to cover the chickpeas, the water will resorb over time.

Gently simmer stirring occasionally over 40 minutes.

Now add cherry tomatoes and stir through – continue to simmer for another 15-20 minutes so tomatoes become blistered, and the dish is done when the chickpeas are soft to touch.

Meanwhile prepare the simple raita on the side by combining yoghurt, lemon juice, salt, pepper and cumin powder (can add cucumber and carrot grated for more rainbows).

Serve the chickpea curry on a bed of rice with yoghurt on the side and coriander on top.

Made with these Katoomba products

Roti Chicken Toasted Sandwiches

Fri, 28 Jul 2023 05:02:32 GMT

Roti Chicken Toasted Sandwiches

Ingredients:

½ BBQ chicken, meat shredded
4 tbsp cream cheese brought to room temperature
½ tsp smoked paprika
50g mozzarella, grated
4 roti

Method:

Heat roti as per packet instructions.

In a bowl, combine well the cream cheese, mozzarella, chicken and paprika.

Add the chicken mixture to half of the roti, fold the other half over and cook until the cheese is melted.

Made with these Katoomba products

Indian Bean and Potato Stew

Fri, 28 Jul 2023 04:44:07 GMT

Indian Bean and Potato Stew

Ingredients

2 tbsp ghee
1 x 2 cm piece ginger, minced
2 cloves garlic, minced
1 small red chilli
10 curry leaves (fresh or dried)
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground turmeric
2 medium Desiree potatoes, cut into 3cm cubes
400g green beans, trimmed and cut into thirds
Pinch of salt
½ tsp garam masala
Juice of half a lemon

Method

Heat ghee in a large sauté pan and add the ginger, garlic, chilli, curry leaves and cumin seeds. Sauté for a minute then add the potatoes and green beans and coat in the ghee and spices and cook for 1-2 minutes. Add a pinch of salt and 3/4 cup of water and bring to a boil. Turn down and place the lid on and cook for 15-20 minutes or until potatoes are tender.

Once cooked, add the garam masala and lemon juice and mix through. The body content of your post goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source.

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Lamb Kofta Kathi Rolls

Fri, 28 Jul 2023 04:32:05 GMT

Lamb Kofta Kathi Rolls

Ingredients:

2 tbsp extra virgin olive oil
500g lamb mince
1 red onion, grated
1 tsp ground cumin
⅓ tsp ground chilli
1 tsp allspice
½ cup hummus
½ cup of Greek-style yoghurt
4 roti

Salad

½ cup of cooked wholemeal couscous

1 punnet of mixed colour cherry tomatoes, cut in half

¼ red onion, grated or finely sliced

2 sprigs each of mint and parsley, leaves picked

1 tbsp red wine vinegar

Salt and pepper

Method

Combine the lamb, grated onion, spices and salt and pepper in a bowl. Combine by kneading with your hands for a minute to ensure the mixture becomes sticky. Divide the lamb mince into 8 portions and then shape in kofta sausages then wrap around small metal skewers (or wooden). To make this easier, wet your hands a little. Brush koftas with 1 tbsp of the oil.

Heat a griddle pan or flat plate over a medium-high heat and cook kofta for 2-3 minutes on each side.

For the salad, place the cooked couscous, tomato, onion, herbs, vinegar, salt and pepper and remaining oil into a bowl and toss.

Brush roti with oil and toast in a pan for a minute on each side until want. To make the kathi rolls, spread hummus and yoghurt over crispy roti and top with salad and the koftas that have been removed from skewers.

Roll tightly together and serve

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Warm Spiced Lentil and Beetroot Salad

Fri, 28 Jul 2023 04:20:05 GMT

Warm Spiced Lentil and Beetroot Salad

Ingredients:

3 large beetroots (about 800g)
150g black lentils, rinsed (or Urid)
½ small red onion, very finely sliced
1-2 tbsp ghee
10 fresh curry leaves
1 tsp mustard seeds
¼ tsp chilli powder
1 tsp white vinegar
Pinch of salt
1 bay leaf
½ tsp garam masala

Method:

Place the cleaned, unpeeled beetroot in a steamer basket over a pot of water and steam for 45 minutes or until tender. Cool slightly then peel and cut into wedges.

Add the bay leaf and garam masala to the pot. Cook lentils as per packet instructions.

Heat ghee in a small pan and add the curry leaves, mustard seeds, chilli and toast until they pop. Add a good pinch of salt and vinegar and remove off the heat.

Place lentils onto a platter and top with beetroot. Pour over spiced ghee.

Serve warm.

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Spiced Roti

Fri, 28 Jul 2023 03:49:22 GMT

Spiced Roti

Ingredients

1 spoonful of ghee
1 tsp paprika
1 tsp fennel seeds
1 tsp sesame seeds
A pinch of salt
Roti

Serve with a dip

Method

Melt the ghee with the spices and salt, and baste the roti on each side with the mixture while cooking in a hot pan.

Serve with a dip of your choice.

Katoomba Recipes

Roti Noodles with Prawn and Fried Egg

Roti Noodles with Prawn and Fried Egg.

Made with these Katoomba products

Potato Eggplant Curry - Aloo Baingan

Potato Eggplant Curry - Aloo Baingan

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Lentil and Grilled Cheese Sandwich

Lentil and Grilled Cheese Sandwich

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Rockling Indian Spice Rub

Rockling Indian Spice Rub

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Zucchini Yoghurt Dip

Zucchini Yoghurt Dip

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Ghee and Parmesan Popcorn

Ghee and Parmesan Popcorn

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Lentil Lettuce Cups

Lentil Lettuce Cups

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King Fish Curry

King Fish Curry

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Chicken Kebabs

Chicken Kebabs

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Sausage Roti

Sausage Roti

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Mexican Rice

Mexican Rice

Made with these Katoomba products

Spice Crusted Side of Salmon with Avocado Salsa

Spice Crusted Side of Salmon with Avocado Salsa ﻿

Made with these Katoomba products

Khichdi

Khichdi

Made with these Katoomba products

Spiced Popcorn

Spiced Popcorn

Paneer and Spinach Curry

Paneer and Spinach Curry

Made with these Katoomba products

Chickpea Curry

Chickpea Curry

Made with these Katoomba products

Roti Chicken Toasted Sandwiches

Roti Chicken Toasted Sandwiches

Made with these Katoomba products

Indian Bean and Potato Stew

Indian Bean and Potato Stew

Made with these Katoomba products

Lamb Kofta Kathi Rolls

Lamb Kofta Kathi Rolls

Made with these Katoomba products

Warm Spiced Lentil and Beetroot Salad

Warm Spiced Lentil and Beetroot Salad

Made with these Katoomba products

Spiced Roti

Spiced Roti

Made with these Katoomba products

Potato Eggplant Curry
- Aloo Baingan

Spice Crusted Side of Salmon with Avocado Salsa