A couple of months ago, I posted a review of "Vini and Bali's Rustic Indian" cook-in sauce (see the article here). I reviewed two of the cook-in sauces in the article (Jeera and Shahi). The review for the other two sauces (Tharka and Fiery Mirchi) is in this post.
I received a package a couple of months ago from "Vini and Bal's Rustic Indian" with their Indian cook-in sauces in their new and colourful rebranded packaging. (The brand was formerly known as "Heavenly Curry", but they have kept the sauce recipes the same.)
I was really impressed with the quality and taste of the product. Normally, I find Indian cook-in sauces to be bland (and mild) or lacking in fresh ingredients with complimentary and authentic spices. These sauces impressed me because of the nice blend of spices and flavour (while keeping the ingredients fresh and natural). By using one of these sauces, I was able to have my curry in 30 minutes and keep the clean-up to a minimum.
The brand includes four different curry flavours made with traditional Indian recipes, which are photographed below: Shahi (the most mild of the sauces), Fiery Mirchi (the most spicy of the sauces), Jeera (mild to spicy sauce), and Tharka (mild to spicy sace). Each sauce is its own unique blend of spices and ranges from very mild to spicy. Each cook-in sauce can be used to create a vegetarian or meat meal; you simply add the meat or vegetables that you wish.
Another note is that the sauces are gluten-free.
I will showcase the "Tharka" and "Fiery Mirchi" sauces in this article. Read the previous article, linked above, for the review of the other sauces.
The "Tharka" sauce is a mild sauce. For this meal, I diced chicken breasts into small cubes. The recipe on the box mentions using prawns, but I do not eat fish. However, I am sure that it does taste delicious no matter what meat or vegetable you use.
I mixed the meat and the cook-in sauce into a wok and put a lid over the top of it to let it simmer.
After twenty minutes, I poured in about half of a cup of small peas. I put the lid back on the wok and let it simmer for about ten minutes.
The "Tharka" was served with rice and an assorted selection of snacks. The sauce was delicious, and the meat was tender. I love the flavour of this curry, and this one or the "Fiery Mirchi" is my favourite.
The final sauce to review is the "Fiery Mirchi". This is the hottest (spiciest) sauce of the four, and it's delicious with a great blend of spices. Again, I diced chicken and put it into the cook-in sauce. There's a recipe on their website if you're a little worried about the spice in this sauce; the recipe calls to add cream. (For those who do not know, adding milk-based products lessens the heat of the spice.)
After simmering the chicken with the sauce for thirty minutes, I had a very nice curry. See the photo below. Delicious!
I love these sauces. Give them a try. You can discover how to order them through their website: http://www.rusticindian.com
Let me know if you're a fan.
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