From my heart to your palate™

SpiceCurls™ are Ana's modern twist on a traditional Indian snack food. These popular snacks are known by several different names in India, but are most commonly called “murukhu,” or “murukku,” a word in the Tamil language meaning “twist”.  They are also known as “chakri” or “chakli”.  SpiceCurls™ are made primarily of rice flour, so they are 100% gluten-free! They also contain lentils, sesame seeds and a variety of spices.  These delicious all-natural snacks have a very satisfying crunch and an appealing appearance.  We call them “nicely spiced” because they have a robust flavor without being overly hot and spicy.  SpiceCurls™ are great on their own or for dipping in hummus or your favorite dip.  Caution -- they're highly addictive!

SpiceNips™ are Ana's version of another popular South Indian snack, the rice or "masala" nippet, sometimes also called thattai. These savory snacks have a tantalizing taste and a delightful crunch.  They are 100% gluten-free, made primarily of rice flour and lentils. These healthy all-natural ingredients, combined with our secret blend of spices and a generous sprinkling of peanuts, create a snack with a unique texture and an unforgettable flavor sensation.  Our SpiceNips™ are the perfect after-school or coffee-break snack, they're great for dipping, and they pair perfectly with an ice-cold beer or your favorite beverage any time of day.

No Indian meal would be complete without Dosa.  Dosas are the perfect complement to just about any classic Indian entrees, especially curry dishes.   But who has time these days to make their own home-made batter?  Fortunately, Ana does.  And frankly, most people prefer her batter to their own family recipe.  That's why this product sells out of many stores faster than Ana can make it.  Not sure how to make Dosa? Check out our step-by-step Dosa preparation guide below.  You'll be making Dosas like a pro in no time, and your family will love you for it. While you're at it, try out Ana's fabulous green chicken curry recipe - the perfect complement to fresh, hot Dosas!

SpiceCurls are sold in a 7 oz. resealable bag to preserve freshness.  They stay fresh for up to two months, but they won't last that long!  We sell them by the box with 25 bags per box.  Allergen and Dietary Warning: Contains sesame seeds and dairy.  Processed in a facility that processes peanuts

SpiceNips are sold in a 6 oz. resealable bag to preserve freshness.  They stay crunchy and delicious for up to six weeks after opening, but they'll be long gone by then. We sell them by the box with 25 bags per box.  Allergen and Dietary Warning: Contains peanuts and sesame seeds.

Our Dosa batter comes in a 30 ounce resealable plastic tub.  That's enough for about 16 Dosas. Our batter stays fresh for up to three weeks in the refrigerator. 

Heat up a flat non-stick pan (a crepe-pan is best), over medium heat. While your pan is heating up, mix some salt into your batter. I use about 1 tbsp for my 30 oz. tub.  Mix the batter thoroughly until it has a smooth consistency with no clumps.  If it seems too thick, you can add a little water.

Make sure the pan is not too hot.  (If it is, the batter will not spread evenly and will clump and stick to the spoon.) Take a soup ladle and drip about 2 ounces (one quarter cup) of batter into the center of the pan

Using a circular motion, spread the batter evenly around the pan using the back of the spoon until there is a uniformly thin layer of batter in a 10" circle

Drizzle about a teaspoon of oil over the surface of the dosa as it cooks.  I use extra virgin olive oil, but any cooking oil will do. 

Continue cooking over medium heat.  No need to flip it over.  It will take about 2-3 minutes to cook through.  If you like your dosa crispy (as I do), you can turn up the heat a bit at the end or leave it to cook a bit longer.  But make sure you cool down the pan a bit by sprinkling some cool water on the pan before you start the next one. 

When your dosa is done, it should be golden brown and should lift from the pan easily.  Fold it in half and set it on a plate while you are making the next one.  You can eat dosas plain, dip them in your favorite sauce, or roll up your favorite food inside like a burrito.    One classic filling is my spicy potato filling. Check it out in my recipe section..   

1.  2 lbs. bone-in organic chicken thighs, skin removed  (you can substitute an equal amount of your favorite meat or protein)

2.  2 medium size sweet Vidalia onions, chopped in large chunks 

3.  8 Thai green chilis (adjust up or down  according to your spice tolerance), slit open

4.  1.5 tbsp. ginger/garlic paste (see instructions below)

5.  2 tbsp whole dhanya (coriander) seeds

6.  1 tsp. turmeric powder

7.  1.5 cups of fresh coconut milk or 1 can (about 13.5 oz.)

8.  1.5 cups plain white yogurt

9.  1/2 cup freshly chopped cilantro 

Ginger/Garlic paste: combine equal amounts of fresh raw garlic cloves and fresh ginger and grind to a fine paste.

a. Add oil (I use olive oil or canola oil, but any vegetable oil will do), to a Dutch oven, and heat over medium heat.  

b. Add chopped onions, slit green chilis and coriander seeds. Sauté until onions turn translucent. 

c. Remove this sautéed mixture and place it in a food processor.   Blend it into a thin paste.  Add a little water if needed.

a. Prepare ginger/garlic paste

b. Add 2 tbsp oil to same Dutch oven (no need to clean it)

c. Add ginger/garlic paste. Sauté for 3-5 minutes, being careful not to burn it. (It burns easily)

d.  Add the ground onion/chili mixture  from the food processor jar. Fry for another 3-5 minutes oil comes up.

e. Add the turmeric powder

a. Blend the yogurt and coconut milk in the same food processor jar you used previously. 

b. Place your washed and skinned chicken thighs in the Dutch oven.  

c. Pour the yogurt/coconut milk mixture over the chicken thighs

d. Add salt to taste.

a. Cook over medium low heat at a simmer for 30 minutes with the lid on.

b. Turn off heat. Remove lid and sprinkle chopped cilantro over the dish.  

Serve hot with a side of rice, naan, or dosa.