- Spice tin made of high quality stainless steel with a clear lid
- Dimensions 21cm diameter x 8cm height
- Inside main tin are seven individual tins and 7 small spoons
- The Incredible Spice Men Book
- Also includes the following spices in plastic sealable bags
PRASHAD – Indian vegetarian cooking – Kaushy Patel
This in my opinion is the best traditional Indian/Gujarati vegetarian cookbook I have read. The recipes remind me of growing up and eating my grandmother’s home cooked food.
Kaushy Patel uses the kitchen skills learned at her grandmother’s knee in the Gujarat to transform traditional dishes with her own touches and create fresh and flavoursome food – whether cooking for friends and relations at home or for the lucky diners at Prashad, the Patel family’s amazing vegetarian Indian restaurant in Bradford. The Patel family were the surprise stars of Ramsay’s Best Restaurant TV show in the autumn of 2010. If you get the opportunity and are in the Bradford area pop in to experience the best vegetarian cooking there is to find.
1.Manibens Family Garam masala mix
A unique blend of 11 different spices that have been carefully selected following my Grandmothers family recipe. Some of the spices have also been roasted to further enhance their flavour and aroma. The mixture is initially hand ground in the same way that my grandmother did back in India and East Africa. We then complete the process by blending the mixture by machine for a semi-coarse finish. Recommend to add into curries at the end of their cooking and to marinades to enhance the dish with a unique flavour and aroma.
2.Tumeric Powder (hardar or haldi)
Native to southwest India. And used for over 2500 years in India. It has many health benefits (long known for its anti-inflammatory properties, in addition to being used in everyday indian cooking. Peppery, earthy flavour and mustardy smell
3.Ground Coriander and Cumin Powder (Dhanna-jeeru)
Home roasted and coarsely ground mixture of coriander and cumin seeds
4.Chilli Powder (Murcha or mirch)
Indian red chillies that have been dried and hand ground into a dark red coarse powder. Used when you want to give any of your dishes that little kick!
5.Small brown/black Mustard Seeds (Rai)
These are commonly used to flavour your cooking oil, you know they are working their magic when they start popping as they cook.
6.Cumin Seeds (Jeeru or jeera)
Whole cumin seeds can be used to flavour your oil as before you cook and add n other ingredients or dry roasted and crushed to release their flavour into marinades too
7.Green Cardoman (Elchi or elaichi)
Used in a variety of sweet and savoury dishes with a distinctive smell and flavour, give them a go in your dishes if never used before