the cook kit collective
Mains
Egg Schezwan Fried Rice
Mains
Boil rice for 13 minutes; drain and set aside.
Heat oil in a wok briefly.
Add 30 ml water with pack 3 and sauté for 30 seconds.
Stir in boiled rice and Schezwan sauce; cook for 2 minutes.
Garnish with spring onions and serve hot.
Veg Tom Kha Soup
Soups
Sauté herbs, veggies briefly.
Add water and boil briefly.
Add coconut milk and simmer
Serve hot with garnish.
Chicken Tambda Rassa
Mains
Sauté onion, garlic, chicken briefly.
Add spices, tomato paste, and chicken. Saute
Add 300 ml water and bring to boil
Simmer, garnish, serve hot.
Hirva Fish Fry
Starters
Marinate fish with spices.
Pan-fry until golden.
Serve hot with chutney.
Veinchina Paneer
Starters
Saute curry leaves in oil briefly, then add onions and saute further
Add the spice paste, paneer and saute further
Add 150 ml water , cook semi-dry.
Garnish with coriander; serve hot.
Chicken Leg Tandoori
Starters
Marinate chicken with spices.
Grill or pan-fry until cooked through.
Smoke for flavor.
Serve hot with chutney.
Sweet Corn Chaat
Starters
Sauté boiled corn with spices briefly.
Toss with onion, tomatoes, lemon juice.
Serve in a bowl.
Paneer Black Bean Sauce
Starters
Saute garlic and chillies
Add the veggies and sauce. Saute briefly
Add paneer and mix well
Mix 2 tablespoon water with the thickner, shake vigourously and add it to the pan
Garnish and serve hot
Mushroom Black Bean Sauce
Starters
Saute garlic anc chillies
Add veggies, sauces and saute further
Add mushrroms and stir well
Mix 2 tablespoon water to the thickner, shake vigorously and add
Garnish and serve hot
Pak Choi Garlic Stir Fry
Starters
Sauté pak choi and garlic briefly.
Add seasonings; toss well.
Serve immediately.
Zhanzhanit Mutton Soup
Soups
Sauté garlic, onion paste briefly.
Add mutton, spices, and saute further
Add water 300 ml and bring to boil
Serve hot.
Zhanzhanit Chicken Soup
Soups
Sauté garlic, onion paste briefly.
Add chicken, spices, and saute further
Add 300 ml water and bring to boil
Serve hot.
Mutton Rassam
Soups
Sauté garlic, spices briefly.
Add mutton, tomato paste, and water.
Boil for 10 minutes; serve hot.
Palak Shorba
Soups
Sauté garlic, ginger, onions
Add spices and saute briefly
Add palak paste, 300 ml water; boil.
Serve hot with garnish.
Chicken Rassam
Soups
Sauté garlic, spices briefly.
Add chicken, tomato paste, and water.
Boil for 10 minutes; serve hot.
Cream of Mushroom Soup
Soups
Sauté garlic, mushrooms briefly.
Add soup mix, boil with flour.
Stir in cream, serve hot.
Chicken Thukpa
Soups
Boil noodles for 13 minutes.
Sauté garlic and chillies foe few mins, then onion and tomato
Saute chicken and veggies
Add water, noodles, boil briefly.
Garnish with spring onions.
Veg Thukpa
Soups
Boil noodles for 13 minutes.
Sauté garlic and chillies for a few mins, then onions and then tomatoes
Add veggies and saute further
Add water, boil with noodles.
Garnish with coriander.
Sadhe Varan
Mains
Sauté ghee, chili, curry leaves briefly.
Add dal, cumin, and water; simmer.
Serve hot with rice.
Chicken Xacuti
Mains
Sauté onion, garlic briefly.
Add chicken, spices, and water; boil.
Stir in coconut paste, milk.
Serve hot.
Veg Kerala Style Ishtew
Mains
Sauté curry leaves, ginger briefly. Add onions and saute further
Add spices, veggies, and water.
Simmer with coconut milk, thicken.
Serve hot.
Tomato Rice
Mains
Boil rice for 13 minutes.
Sauté mustard, chilies, tomatoes briefly.
Add spices, mix with rice.
Serve hot.
Veg Kadai
Mains
Sauté onion, chili, and ghee briefly.
Add veggies and spices; mix well.
Add tomato paste, curd, boil briefly.
Garnish with coriander; serve.
Chicken Saag
Mains
Sauté garlic, green chili in ghee.
Add chicken, sauté briefly.
Add palak and tomato paste; simmer.
Add spices, boil for 3-4 minutes.
Simmer ans serve hot
Aglio Olio
Mains
Boil spaghetti for 13 minutes.
Sauté garlic in olive oil briefly.
Toss pasta with chili flakes, parsley.
Garnish with parmesan, serve.
Vegetable Biryani
Mains
Boil rice for 13 minutes.
Sauté onions, veggies, and spices.
Layer with rice; simmer briefly.
Serve hot with garnish.
Chicken Biryani
Mains
Boil rice for 13 minutes.
Sauté onions, chicken, spices.
Layer with rice; simmer until done.
Garnish with fried onions, coriander.
Larb Gai Salad
Mains
Boil chicken for 3 minutes; strain.
Toss chicken with fish sauce, lime.
Add beans, roasted rice; mix well.
Garnish with mint and coriander.
Veg Pasta Salad
Mains
Boil pasta for 13 minutes; cool.
Toss veggies, cheese, lime juice, herbs.
Mix with pasta; serve fresh.
Chicken Schezwan Noodles
Mains
Boil noodles for 13 minutes.
Sauté garlic, ginger, egg briefly.
Add chicken, veggies; toss noodles.
Garnish with spring onions; serve.
Chicken Pasta Salad
Mains
Boil pasta for 13 minutes; cool.
Pan-fry chicken with garlic, lemon.
Toss veggies, cheese, dressing.
Mix with pasta, chicken; serve.
Veg Schezwan Noodles
Mains
Boil noodles for 13 minutes.
Sauté garlic, ginger briefly.
Add veggies, sauce, toss noodles.
Garnish with spring onions; serve.
Veg Thai Green Curry
Mains
Sauté ginger-garlic briefly.
Add veggies, curry paste; boil.
Add coconut milk, simmer.
Stir flour mix; serve hot.
Veg Caesar Salad
Starters
Mix lettuce, dressing, and croutons in a bowl.
Toss with cheese and serve.
Veg Bruschetta
Starters
Sauté garlic in olive oil briefly.
Mix pack 2,3 and the sauted garlic in a bowl
Toast bread with butter and spread the topping
Garnish with cheese and serve
Prawns Som Tam
Starters
Boil prawns in 250 ml water for 3-4 mins
Mix everything else in a bowl
Add the prawns to the salad and enjoy
Prawns Rawa Fried
Starters
Mix pack 1 and 2 in a bowl
Coat the prawns on both sides
Roll prawns in flour on a plate until evenly coated.
Fry prawns in oil on a pan until crispy.
Enjoy
Prawns Malvani Fry
Starters
Mix pack 1 and 2 in a bowl
Coat the prawns on both sides
Roll prawns in flour on a plate until evenly coated.
Fry prawns in oil on a pan until crispy.
Enjoy
Paneer Tikka
Starters
Marinate paneer with pack 1,2 & 4 and rest for 10 min.
Grill paneers with 1.5 packs of butter until golden.
Smoke with coal and add the remaining butter for added flavor. Cover it to retain the fragrance
Serve hot with green chutney.
Paneer Kolhapuri Sukke
Starters
Sauté pack 1 and 2 until golden
Add Kolhapuri spices; cook for 2-3 minutes.
Stir in paneer and 150 ml water; cook till semi-dry.
Add pack 5, cook until dry.
Garnish with coriander
Mutton Pepper Fry
Starters
Saute pack 1 for a min
Add onions, cook until golden.
Add mutton, pepper mix, and saute for 3-4 mins
Add 250 ml water and simmer until dry
Garnish and serve
Veg Manchow Soup
Soups
Sauté oil, garlic, and ginger briefly.
Add veggies and half the garnish; sauté 1 min.
Pour soy mix and stir well
Add 400 ml water and bring to boil for 3 mins
Mix thickner with 2 tbspn water, add, and stir well.
Garnish and serve
Chicken Tikka
Starters
Marinate chicken with pack 1 & 2 and rest for 10 min.
Grill chicken in butter until golden.
Smoke with coal and add the remaining butter for added flavor
Serve hot with green chutney.
Mushroom Tikka
Starters
Marinate mushroom with pack 1,2 & 4 and rest for 10 min.
Grill mushrooms with 1.5 packs of butter until golden.
Smoke with coal and add the remaining butter for added flavor. Cover it to retain the fragrance
Serve hot with green chutney.
Chicken Pepper Fry
Starters
Saute pack 1 for a min
Add onions, cook until golden.
Add chicken, pepper mix, and saute for 3-4 mins
Add 250 ml water and simmer until dry
Garnish and serve
Amritsari Fish Tikka
Starters
Mix pack 1 & 2 into a smooth paste.
Coat fish evenly with paste.
Fry fish in oil until golden brown.
Veg Hot & Sour
Soups
Sauté spices and veggies in oil briefly.
Add 400 ml water, sauces, and bring to boil for 3 min.
Mix cornflour with water, shake well and add
Garnish with fresh herbs and serve.
Tomato Saar
Soups
Saute tadka till it sputters
Add pack 2 and saute for a min
Add 100 ml water and the soup puree. Bring to boil
Add coconut milk, bring to boil and serve it hot
Serve hot
Roasted Tomato Soup
Soups
Saute pack 1 for a min
Add tomato puree and 3/4th of the basil leaves and saute for a few mins
Add 250 ml water and boil for 8-10 minutes.
Stir in cream
Garnish and serve hot.
Pumpkin Soup
Soups
Sauté garlic and spices briefly.
Add pumpkin puree, 250 ml water, and bring to boil.
Mix thickner with 2 tbspn water, add, and stir well.
Stir in cream and serve hot.
Lemon Coriander
Soups
Sauté oil, ginger, and garlic until golden.
Add coriander root, onions, and veggies. Saute for 3-4 mins
Add 300 ml water and pack 4; bring to boil.
Mix thickner with 2 tbspn water, add, and stir well.
Garnish with fresh coriander.
Chicken Shorba
Soups
Sauté garlic and ginger in oil briefly.
Add chicken, 500 ml water and the spice bag; simmer 7-8 minutes.
Strain spices, garnish, and serve hot.
Mutton Shorba
Soups
Sauté garlic and ginger in oil briefly.
Add mutton, 500 ml water and the spice bag; simmer 7-8 minutes.
Strain spices, garnish, and serve hot.
Prawns Tom Yum
Soups
Boil 500 ml water for 2 minutes.
Add pack 1&2 and boil for 3-4 mins
Add prawns; cook for 5-6 minutes.
Stir in evaporated milk; boil 1 min.
Serve hot.
Veg Thai Red Curry
Mains
Saute pack 1 for a min
Add pack 2 & 3 and saute for a few mins
Add 180 ml water, pack 4 and bring to a boil
Add coconut milk and bring to a boil
Mix thickner with 2 tbspn water, add, and stir well.
Broccoli Soup
Soups
Sauté oil and broccoli paste for 1 minute.
Add 300 ml water and coconut milk; bring to a boil.
Mix thickner with 2 tbspn water, add, and stir well.
Turn off heat, add cream, mix thoroughly, and serve hot.
Veg Hakka Noodles
Mains
Boil noodles in water for 13 minutes; drain.
Sauté garlic, ginger, and veggies briefly.
Add sauces and noodles, stir for 2-3 min.
Garnish with spring onions and serve.
Tomato Pappu
Mains
Saute tadka till it sputters
Add onions and tomatoes; cook until soft.
Stir in dal mix and 200 ml water; bring to boil.
Add coconut paste and bring to boil again
garnish with coriander leaves
Chicken Schezwan Fried Rice
Mains
Boil rice for 13 minutes; drain.
Mix 30 ml water with pack 3, saute along with chicken in oil for a few mins
Add boiled rice, sauces and saute for a few mins
Add spring onions and mix well
Spicy Miso Ramen
Mains
Boil noodles for 13 minutes; drain.
Sauté pack 2 & 3 for a few mins
Add chicken and pack 5. Saute for 4-5 mins
Add miso paste and mix it well
Add 400 ml water and noodles. Cook for 2 mins
Garnish with pack 7&8
Quinoa Stir fry
Mains
Boil quinoa for 12 minutes; drain.
Sauté pack 2 & 3 for a few mins
Add pack 4&5 and saute for 4-5 mins
Add pack 6 and mix well
Add boiled quinoa and serve hot
Paneer Makhani
Mains
Marinate paneer with pack 2 & 3 for 5 min.
Pan-fry paneer 2 min per side with half of pack 5 and set aside
Heat remaining of pack 5 in a pot
Add pack 6 with 100 ml water and bring to boil
Add Pan-fried paneer and cook for 2 mins
Garnish with the cream and serve hot
Mutton Kheema
Mains
Sauté oil, butter, and garlic briefly.
Add onions and kasuri methi; cook golden.
Add mutton and peas; sauté 2-3 minutes.
Stir in spices and mix well.
Add gravy, 300 ml water, coriander; simmer.
Turn off heat, mix cream.
Baby Potato Cafreal
Mains
Heat oil in a pan for a few seconds.
Add potatoes, sauté for 2 minutes, then add 200 ml water.
Stir in cafreal masala and cook until semi-dry.
Serve with fresh garnish.
Khobra Jeera Varan
Mains
Sauté ghee, chilies, cumin, curry leaves briefly.
Add dal, 250 ml water, and spices; bring to boil.
Stir in coconut and coriander; boil.
Serve Hot
Fish Moilee
Mains
Sauté tadka and onions for a few mins
Add 150 ml water, fish, and boil for 4 mins
Stir in coconut milk and boil for 2 min.
Mix thickner with 2 tbspn water and shake well. Add to the curry
Add vinegar, mix thoroughly, and serve.
Dal Makhani
Mains
Sauté spices and butter briefly.
Saute pack 2 for 2 mins
Add dal, 100 ml water, and simmer 2-3 minutes.
Stir in cream, mix thoroughly.
Serve hot
Chicken Penne Pesto
Mains
Boil pasta for 12 minutes; drain.
Sauté garlic in oil, add chicken, cook 5-6 min.
Stir in pasta, sauce pack and 250 ml water
Add pack 5 and cook for 2 more mins
Garnish and serve hot
Dal Fry
Mains
Sauté spices and garlic in ghee briefly.
Add onions, tomatoes, and cook for 2-3 min.
Stir in dal mix, 300 ml water, and bring to boil.
Garnish with coriander before serving.
Chicken Caldo Verde
Mains
Sauté pack 1 and chicken briefly
Add pack 3 and saute further for a min or two
Add soup mix, 150 ml water and boil for 3 mins
Serve Hot
Butter Chicken
Mains
Mix spice packs with chicken and marinate for 5 min.
Cook chicken using half of butter for 3-4 min. Place the smoking coal in the pan and cover
Heat remaining butter in a pot for 2 seconds.
Add tomato sauce, water, and bring to boil.
Add cooked chicken and boil briefly.
Stir in cream, mix, and serve.
Chicken Cafreal
Mains
Heat pack 1 for a few seconds and saute chicken for a couple of mins
Add 300 ml water and bring to boil
Add paste from pack 3 and cook for a min or two
Add the potatoes and cook till its semi-dry
Chicken Hakka Noodles
Mains
Boil noodles in water for 13 minutes; drain.
Saute pack 2 for 2 mins
Add egg and chicken and saute further
Add pack 5, 6, and hald of 7 and toss well
Add noodles and toss till its mixed well
Garnish with pack 7 and serve hot
Chicken Kheema
Mains
Sauté oil, butter, and garlic briefly.
Add onions and kasuri methi; cook golden.
Add chicken and peas; sauté 2-3 minutes.
Stir in spices and mix well.
Add gravy, 300 ml water, coriander; simmer.
Turn off heat, mix cream.
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