Using Asda’s British Belle Potatoes and Mild Tender Baby Spinach A delicious combination of creamy potatoes cooked with coriander and fennel seeds, baby spinach and …
Indian spices
The Spice Box
Achari Masala
Achari Masala is my favourite masala and I try never to run out of it, although whenever I make it I have to send half …
Hadiwala Keema
Lamb mince cooked with marrow-bone As shared in The Guardian newspaper – ‘How to make the perfect Keema’ How to make the perfect keema – …
Red Chilli Powder
Red Chilli Powder is basically a spice blend consisting of one or two types of dried red chillies that are ground and pulverized into a fine powder. It …
Dried Curry Leaf – Sukka Kari Patta
Dried Curry Leaves must be kept in an airtight container. They are less flavourful than the fresh variety and you may need to use more …
Kashmiri Chilli – Deghi Mirch
Kashmiri chilli powder is the name given to a powdered chilli pepper. It is very mildly hot, yet has quite a distinct flavour, it adds a bright red color to …
Make your own Garam Masala
I love making my own Garam Masala and tailor it to the dish I am creating. It’s not difficult and you will be very nicely …
Mixed Vegetable Sabji
A mixed vegetable dish – using any veggies you like! When shopping for the week I always pick up peppers and carrots as I know …
Mustard seeds – Rai de bhij
Mustard seeds can be black, brown or yellow in colour and are used extensively in Indian cooking. The full potential of their flavour is released when they …
Fresh Curry leaf – Kari Patha
When purchasing fresh curry leaf, make sure they are still on their stem and are a deep green in colour. They will last 5 to …