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    • Make your own Garam Masala
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The Spice Box

Indian spices

Authentic Punjabee

Achari Masala

Achari Masala is my favourite masala and I try to make sure I never 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 is also a big fan of it. Achaar is the Punjabi Read more…

By Bee Gill, 6 months11 February 2022 ago
Garam Masala

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 Read more…

By Bee Gill, 2 years14 August 2020 ago
Red Chillies - Laal Mirch

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 Read more…

By Bee Gill, 2 years26 June 2020 ago
Curry Leaf

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.

By Bee Gill, 2 years26 June 2020 ago
Kashmiri Chilli

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 Read more…

By Bee Gill, 2 years26 June 2020 ago
Garam Masala

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 Read more…

By Bee Gill, 2 years25 June 2020 ago
The Spice Box

Dry your own Methi – Fenugreek

Make your own home-made dried Fenugreek Growing your own herbs and vegetables is a great idea if you have a garden. Methi (Fenugreek) is one my husband grows in our garden every year. It’s great when cooked fresh with Chicken or Potatoes, and as I use so much of it Read more…

By Bee Gill, 2 years16 June 2020 ago
Mustard Seeds

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 Read more…

By Bee Gill, 2 years11 June 2020 ago
Curry Leaf

Fresh Curry leaf – Kari Patha

When purchasing fresh curry leaves, 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 Read more…

By Bee Gill, 2 years11 June 2020 ago
Dried Pomegranate - Sukka Anardana

Pomegranate powder – Anardana powder

Pomegranate powder is the dried seeds of the pomegranate fruit that have been ground into powder form. Popular in Indian cooking it provides a delicate sweet & sour flavour. The powder is great for adding a slightly sour flavour that is expected from some Indian chutneys and I use the seeds when making Alu Paratha as Read more…

By Bee Gill, 2 years10 June 2020 ago

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