Tandoori
Tandoori Salmon
Serving: 4
Prep Time: 50 mins
½ Cup Greek Plain Yogurt
4 TBSP Dellah Tandoori Spice Blend
1 tsp Lemon Juice, Fresh
½ tsp Garlic, Minced
½ tsp Ginger, Peeled, Minced
½ TBSP Kosher Salt
Pan Spray or Olive Oil
1-2 lb Salmon Filet
1 TBSP Jalapeno, Chopped (optional)
Combine yogurt, Dellah Tandoori Spice Blend, lemon juice, garlic, and kosher salt
Lightly coat baking sheet with pan spray or olive oil
Place salmon on baking sheet and evenly spread Tandoori yogurt mix over the salmon filet
Allow the salmon to marinate for at least 30 minutes. During this time pre heat the oven to 375°F
Place salmon in the oven and cook for 14-18 minutes or until fish is firm
Remove form the oven and let the fish rest for 2-3 minutes
Note: Serve with a salad or steamed rice and raita on the side
Tandoori Roasted Vegetables
Serving: 6
Prep Time: 25 mins
2 TBSP Dellah Tandoori Spice Blend
2 TBSP Olive Oil
½ TBSP Kosher Salt
½ tsp Garlic, Minced
½ tsp Ginger, Peeled, Minced
½ Lemon, Juiced
2 lbs Vegetables, ½ inch cuts
Example: onion, zucchini, bell pepper, cauliflower, carrot
Pre- heat oven 375°F
Toss Dellah Tandoori Spice Blend, olive oil, kosher salt, garlic, and ginger with the vegetables
Spread out evenly on a baking sheet
Bake for 12-15 minutes or until tender
Remove from the oven and drizzle with lemon juice
Garam Masala
Chana Masala
Serving: 4
Prep Time: 20 mins
4 TBSP Grapeseed Oil
2 Cups Yellow Onion, Peeled, Small Diced
1 tsp Kosher Salt
3 TBSP Garlic, Minced
1 ½ TBSP Ginger, Peeled, Grated
1 Bunch Fresh Cilantro, Chopped with Stems
1 Jalapeno Sliced Thin (with or without seeds depends on how spicy you like)
4 TBSP Dellah Garam Masala Spice Blend
1 Can Cooked Garbanzo Beans (14oz.)
1 ½ Cup Tomato Sauce
1 tsp Brown Sugar
The Juice of 1 Lemon
Warm a medium sized sauce pot over medium /high heat
Add in oil and sauté onion till lightly golden brown 4-5 minutes
Add in salt, garlic, and ginger. Cook 3-4 minutes more until nicely browned and fragrant
Add in cilantro, jalapeno, and Dellah Garam Masala Spice Blend and sauté 1-2 minutes
Add in cooked garbanzo beans, tomato sauce, brown sugar, and lemon juice
Allow everything to come to a simmer
Note: Serve over steamed rice with more fresh cilantro
Madras Curry
Madras Curry Chicken
Serving: 4
Prep Time: 45 Minutes
2 TBSP Cooking Oil
2 lbs Chicken Breast, Large Chunks (1 inch)
2 Cups Yellow Onion, Peeled, Chopped
2 TBSP Garlic, Minced
2 TBSP Ginger, Peeled, Minced
4 TBSP Dellah Madras Curry Spice Blend
1 ½ TBSP Dellah Garam Masala Spice Blend
1 tsp Kosher Salt
½ tsp Black Pepper, Ground
1 TBSP Tomato Paste
1 Can Coconut Milk (14oz.)
½ Cup Chicken Broth or Water
½ Cup Fresh Cilantro, Chopped
In a large pan over medium heat warm up oil
Sear chicken breast on all sides and remove
Add in onion and brown for 5-6 minutes. Add in garlic and ginger and cook 3 minutes more or until brown
Add in Dellah Madras Curry Spice Blend and Dellah Garam Masala Spice Blend
Cook spices for 1-2 minutes
Add in salt, black pepper, and tomato paste. Cook for 2-3 minutes or until the tomato paste begins to brown
Pour in coconut milk and bring to a simmer.
Using a wooden spoon or spatula, scrape the bottom of the pan to make sure all the spices and tomato paste are incorporated into the coconut milk
Return Chicken to the pan, and add in chicken broth
Simmer for 10 minutes
Sprinkle in chopped cilantro
Note: Serve with steamed rice, chutney, raita
Madras Curry Yogurt
Serving: 8
Prep Time: 5 minutes
4 TBSP Dellah Madras Curry Spice Blend
2 TBSP Water
1 tsp Kosher Salt
1 Cup Greek Yogurt
1 ½ tsp Lemon Juice
Combine Dellah Madras Curry Spice Blend, water, kosher salt, greek yogurt, and lemon juice in a bowl
Note: Serve with raw vegetable crudités, grilled chicken, or grilled fish
Tikka Masala
Traditional Chicken Tikka Masala
Serving: 4
Prep Time: 45mins
1 ½ lb Chicken Breast, 1 inch Cubes
6 TBSP Dellah Tikka Masala Spice Blend
3 TBSP Cooking Oil
1 Cup Yellow Onion, Peeled, Small Diced
1 TBSP Garlic, Minced
1 TBSP Ginger, Peeled, Minced
1 Can Diced Tomato in Juice (14oz.)
2 tsp Lemon Juice, Fresh
2 TBSP Heavy Cream
3 TBSP Greek Plain Yogurt
1 TBSP Cilantro, Chopped
In a bowl, combine chicken breast, Dellah Tikka Masala Spice Blend, and 2 TBSP cooking oil
Allow it to sit for ten minutes
Meanwhile warm a large sauté pan over medium heat, add 1 TBSP of cooking oil
Add in chicken and cook till all sides are browned, remove form the pan and set aside
Add onions to the pan and cook or 3-4 minutes, once they have started to brown, add in garlic and ginger, cook for 2-3 minutes
Add in the chopped tomatoes with their juice and bring to a simmer
Return the chicken to the pan and cook for 10 minutes on low or until internal temp of 165°F
Add in the lemon juice and cream. Bring everything back up to a simmer
Whisk in the yogurt and cilantro
Note: Serve with steamed rice
Chicken Tikka Masala Skewers
Serving: 4
Prep Time: 1 hour or day before/ 15mins
5 TBSP Dellah Tikka Masala Spice Blend
½ Cup Greek Plain Yogurt
2 tsp Ginger, Peeled, Minced
2 tsp Fresh Garlic, Minced
1 TBSP Lemon Juice, Fresh
1 lb Chicken Breast Cut into ½ inch Strips
Combine Dellah Tikka Masala Spice Blend, yogurt, ginger, garlic, and lemon juice in a bowl
Add in cut chicken and toss to coat evenly
Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight
Skewer chicken and cook on the grill to an internal temperature of 165°F
Note: Serve with your favorite chutney
Korma
Lamb Korma
Serving: 4
Prep Time: 1 hour or over night/2 hour
2 lbs. Lamb Stew Meat, Cut 1 inch Chunks
6 TBSP Dellah Korma Spice Blend
2 tsp Olive Oil
2 tsp Kosher Salt
2 TBSP Cooking Oil
2 Cups Yellow Onion, Peeled, Small Diced
2 TBSP Ginger, Peeled, Fresh Grated
2 TBSP Garlic, Minced
1 Cup Water
2 Cups Fresh Tomatoes, Diced
½ Cup Raw Almonds, Ground
1 Can Coconut Milk (14oz.)
1 ½ Cup Plain Greek Yogurt
½ Cup Fresh Cilantro, Chopped
Mix Lamb, Dellah Korma Spice Blend, olive oil and kosher salt in a bowl. Cover and refrigerate for at least 1 hour or up to over night
In a large pan over medium high heat add in cooking oil and sear the lamb evenly on all sides
Remove the lamb from the pan and add in onion. Brown for 3-4 minutes
Add in the garlic and ginger and cook for 3 minutes
Return lamb to the pan
Add in water, scrape the pan and bring to a simmer
Simmer covered for 45- 60 minutes or until lamb is tender
Add in tomato, ground almonds, coconut milk, and greek yogurt, simmer for 15- 20 more minutes on low
Garnish with chopped cilantro
Add 2 TBSP. Dellah Garam Masala Spice Blend for deeper flavor
Note: Substitute chicken breast and reduce cooking time by 45 minutes
Serve with steamed rice
Blackened Seasoning
Blackened Chicken Recipe
Serving: 4
Prep Time: 20mins
4 Each Chicken Breast, Slit in Half
¼ Cup Dellah’s Blackened Seasoning
2 TBSP Canola Oil or Cooking Oil
Pre heat oven 350°F
Warm pan over medium heat (preferably cast iron)
Evenly coat chicken breast in Dellah’s Blackened Seasoning
Add oil to the pan, just until it starts to smoke
Lay the chicken breast in the pan and sear on the first side for 1 minute or until nicely blackened
Flip the breast over and sear for 1 more minute
Remove the chicken breast and place on a baking sheet
Place it in the oven for 4-5 minutes or until the juices run clear.
Caribbean Blackened Fish Recipe
Serving: 4
Prep Time: 10mins
4 Each 4oz. Fish Filet
¼ Cup Dellah’s Blackened Seasoning
2 TBSP Canola Oil or Cooking Oil
Warm pan over medium heat (preferably cast iron)
Evenly coat fish in Dellah’s Blackened Seasoning
Add oil to the pan, just until it starts to smoke
Lay the fish in the pan and sear on the first side for 1 minute or until nicely blackened
Flip the filet over and sear for 1½ more minutes
Cook to internal temp of at least 145°F
Note: Serve with Dellah’s Mango Habanero Sauce
Gumbo Seasoning
Chicken & Shrimp Gumbo Recipe
Serving: 8
Prep Time: 1 ½ hrs
¼ Cup Canola Oil
3 lbs Boneless, Skinless Chicken Thigh
½ Cup All Purpose Flour
¼ Cup Butter
½ Cup Green Bell Pepper, Medium Dice
1 Cup Yellow Onion, Medium Dice
1 Cup Celery, Medium Dice
2 TBSP Garlic, Chopped
1 ½ Cup Diced Canned Tomatoes in Juice
6 TBSP Dellah Gumbo Seasoning
1 Cup Okra, Chopped (Fresh or Frozen)
1 lb Shrimp, Peeled & Deveined
7 Cups Chicken Stock
4 Each Green Onion, Chopped
Season chicken with 1 TBSP of Dellah Gumbo Seasoning
Warm a 6qt pot over medium heat
Add in oil and brown chicken thighs on both sides
Remove the from the pan and set aside
In the same pan, add in butter and flour. Stir until well combined
Cook over low heat, stirring constantly until it gets to a dark chocolate brown color
Add in bell pepper, onion, and celery. Cook for 8-10 minutes stirring constantly
Add in the remaining ingredients (except green onion)
Cook over a simmer for 45mins to 1 hour
Garnish with green onion
Jamaican Jerk
Jamaican Jerk Chicken Marinade
Serving 4
Prep Time: 2hrs + 20-25mins
2 lbs. Chicken Pieces, Bone In
¼ Cup Dellah’s Jamaican Jerk Seasoning
2 TBSP Canola Oil (Cooking Oil)
2 TBSP Garlic, Chopped
3 TBSP Brown Sugar
2 TBSP Low Sodium Soy Sauce
To Top Dellah’s Jamaican Jerk BBQ Sauce
In a bowl, combine Dellah’s Jamaican Jerk Seasoning, canola oil, garlic, brown sugar and low sodium soy sauce
Add in chicken and marinate for at least 2 hours and up to overnight
Grill or bake chicken to 165°F
Finish chicken with Dellah’s Jamaican Jerk BBQ Sauce for the last 5 minutes on the grill or in the oven
Red Bean & Rice Seasoning
Caribbean Red Bean & Rice Recipe
Serving: 6 as side dish
Prep Time: 3hrs
1 ½ Cup Dry Red Kidney Beans
2 Each Garlic Clove, Crushed
4 Cups Water
6 TBSP Dellah’s Red Bean & Rice Seasoning
1 tsp Kosher Salt
2 Cups Coconut Milk
1 tsp Black Pepper, Ground
1 Cup White Onion, Small Diced
3 Each Green Onion, Sliced Thin
2 Cups Raw/Uncooked White Rice
In a medium saucepan, combine kidney beans, garlic, water, and Dellah Red Bean & Rice Seasoning
Simmer over medium heat for 2 hours
Add in kosher salt, black pepper, coconut milk, white onion, and green onion
Bring to a boil then add in rice and stir
Bring back to a boil again, reduce to a simmer and cover for 25mins
Leave the lid on, turn off the flame and let the rice rest for 5 mins before serving
Cuban Mojo Sauce
Slow Roasted Pork Shoulder Recipe
Serving: 8 – 10
Prep Time: overnight + 3-4hrs
1 Each 7-9lb Bone in Pork Shoulder
1 Bottle Dellah’s Cuban Mojo Sauce
12 Garlic Cloves
2 Cups Yellow Onion, Sliced Thin
½ Cup Olive Oil
4 TBSP Kosher Salt
Combine Dellah’s Cuban Mojo Sauce, garlic, onion, olive oil & kosher salt
Place pork in roasting pan, and pour marinade over
Rub the marinade into the pork, wrap it in plastic and store in the fridge over night
Next Day:
Pre-heat oven to 300°F
Unwrap the pork, and rub the marinade into the pork again
Cover with aluminum foil and place in the oven
Roast for 3-4 hours or until the pork is tender and pulls away from the bone
Tip: Great for a dipping with fried plantains, roasted pork, roasted chicken, roasted potatoes, or grilled shrimp
Cuban Whole Grilled Shrimp Recipe
Serving: 4 – 6 people
Prep Time: 25mins
Pre-heat grill to medium heat
Combine the shrimp, Dellah’s Cuban Mojo Sauce, garlic and olive oil
Marinate for at least 20 mins
Grill the shrimp for 1-2 minutes on each side
Season with sea salt
Jamaican Jerk BBQ
Ideas for use:
- Ribs
- Chicken
- Wings
- Mix with BBQ Sauce
- Fish Tacos
- Mix with Ranch for Spicy Salad Dressing
Caribbean Mango Habanero Sauce
Ideas for use:
- Ribs
- Chicken
- Wings
- Mix with BBQ Sauce
- Fish Tacos
- Mix with Ranch for Spicy Salad Dressing
- Over Omelette or Scrambled Eggs
- Add to Curry Soup
Mango & Pineapple Chutney
Caribbean Roast Salmon Recipe
Serving: 4
Prep Time: 12mins
4 Each Salmon Filet, Roughly 6oz. Each
4 TBSP Dellah’s Jamaican Jerk Seasoning
4 TBSP Dellah’s Jamaican Mango & Pineapple Chutney
1 TBSP Lime Juice
1 TBSP Kosher Salt
Pre-heat oven 350°F
Season salmon filet with kosher salt and Dellah’s Jamaican Jerk Seasoning
Line a baking sheet with foil and pan spray
Place salmon evenly spaced on the pan and baked for roughly 8 mins
While salmon is in the oven combine lime juice and Dellah’s Jamaican Mango & Pineapple Chutney in a small bowl
Pour chutney and lime juice mix over the fish and return it to the oven for another 4 minutes or till the fish reaches an internal temperature of 145°F
Note: Serve with Red Beans & Rice using Dellah’s recipe
Add on top of soft goat cheese for a good dip
Combine with mayonnaise for a sandwich spread
Jamaican Mango Curry Paste
Jamaican Shrimp Mango Curry Recipe
Serving: 4
Prep Time: 20mins
1 lb Shrimp, Peeled & Deveined, Rinsed in Cold Water
1 Cup Yellow Onion, Cut into Thin Strips
1 Cup Okra, Sliced into Rounds (Fresh or Frozen)
1 Red Bell Pepper, Cut into Thick Strips
1 Green Bell Pepper, Cut into Thick Strips
½ Cup Peas (Fresh or Frozen)
1 Cup Dellah’s Caribbean Mango Curry
1 Can Coconut Milk (13oz)
2 TBSP Coconut Oil or Cooking Oil
½ Cup
Cilantro, Chopped
In a large pan over medium heat, add in coconut or cooking oil
Once the oil is hot and starts to smoke, add in shrimp and sauté for 2 minutes
Remove the shrimp from the pan and place on the side
Add the onions to the pan and cook for 1 minute
Add in okra, red and green bell peppers, and cook for 2 minutes
Pour the peas, Dellah’s Caribbean Mango Curry, coconut milk in the pan and bring to a simmer
Add in the shrimp and simmer for 2 minutes
Remove from the heat and stir in the chopped cilantro
Serve with Red Beans & Rice & Fried Plantains
Note: Sub shrimp for chicken
Haitian Epis Marinade
Caribbean Roast Chicken Recipe
Serving: 4
Prep Time: 2hrs + 35mins
2 lbs. Chicken Pieces, Bone In
4 TBSP Dellah’s Haitian Epis Marinade
2 tsp Kosher Salt
1 TBSP Canola Oil (Cooking Oil)
4 Each Garlic Cloves, Smashed
½ Cup Cilantro, Chopped
Rinse chicken well with water and pat dry with paper towel
Marinate chicken with Dellah’s Haitian Epis and kosher salt
Put chicken in the fridge for at least 2 hour or up to overnight
In a large pan over medium heat, add canola oil
Add in garlic and brown for 1-2 minutes
Add in chicken and the marinade
Make sure to stir the chicken and coat in hot oil
Turn down the heat to low, cover chicken and cook for 15mins
Flip the chicken over
Add in ½ cup of water
Cover and cook for another 15-20 or until the chicken reaches and internal temperature of 165°F
Stir in fresh cilantro