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 more! Recipe listed below. I used Asda’s Baby Spinach and British Belle Potatoes Ingredients – Serves 4 360g Mild Tender Baby Spinach – washed and chopped 4-6 potatoes – peel,…
Category: The Spice Box
Indian spices
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 of it to my son-in-law in the Highlands, he loves it! Achaar is the Punjabi word for ‘pickled’, be it mango (aam), carrot (gajjar), ginger (adrak) or chilli (mirch) or…
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 – recipe | Food | The Guardian Hadiwala Keema was the only way my dad would eat Keema. He totally appreciated the gravy that was created from the marrow bone from…
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 is generally used to add spice to otherwise bland foods. There are many type of Red Chillies available on the market – they range from Mild to Hot. You can…
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 of them to compensate for the loss of flavour. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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 food. It adds a great red colour to Tandoori Style Chicken and I use it in a variety of vegetables and meat dishes just to give it that additional oomph….
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 surprised at the difference to one you make yourself and the shop bought variety which is usually pretty standard. The video below is helpful for those of you that would…
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 they get used up quite quickly in whatever I have on my meal plan for the family meals. I try to put vegetables in most dishes, whether it’s a bolognese,…
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 are ground down or cooked in oil. In Indian dishes, they are used as more of a seasoning than a base flavour – they really perk up a lentil or rice dish…
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 7 days in the refrigerator. If you don’t plan to use them quickly,wash and dry them using kitchen paper and freeze them in a ziplock bag. You can find me…