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June 2019
May 2019
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5/27/2019 0 Comments

Chai - Spiced Indian Tea

Each Tea Bag is filled with:
  • 1/2 TBSP of Ceylon Orange Pekoe
  • 1 TSP Special Chai Masala
Ingredients:
  • Chai filled tea bag 
    (they are sealed with steam & may open in storage - it's ok - simply because we don't use any type of adhesive - just boil as usual and use a strainer when pouring into a cup)
  • 1/2 cup of milk or almond/coconut milk
  • 1/2 cup water
Steps:
  • Use a small pot to heat the combined liquid until boiling.
  • Add the tea bag & reduce the heat for 3 minutes.
  • Let steep for another 2 minutes.
  • Strain into a cup & drink.
Alternatively:
  • Do the above steps with just the water;  steam & froth milk separately.
  • Pour steamed milk over the strained chai in a cup.
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5/27/2019 0 Comments

Bengali Potato Masala - roasted veg variations

Ingredients:
  • 4 large potatoes, washed, peeled, cut into 1.5cm cubes, or 0.5cm thick slices by 3cm diameter.
  • 1 TBSP Bengali potato masala
  • 1 TBSP Butter
  • 1 TBSP olive oil (might be needed)
Steps:
  • preheat oven to 400˚F
  • wash, peel, and chop potatoes
  • Boil enough water to cover potatoes
  • Cook potatoes until about 3/4 tender
  • In a frying pan, on low heat, melt butter & fry spices but don't let burn. remove from heat.
  • When potatoes are 3/4 done, strain & rinse, pat dry with paper towel.
  • Return frying pan to heat, add potatoes, toss around until coated, add additional olive oil if needed. cook for a minute on low heat.
  • Transfer everything to baking sheet, spread out, put in oven.
  • Roast for another 10 minutes or until tender on the inside and browned on the outside. (sometimes for added crispiness, I broil them at the end for a minute or so).
  • Remove from sheet and toss in a bowl (much of the whole masala will fall away which is fine).
  • For a little zing, squeeze a bit of lime and chop a green onion for garnish.
  • Can be eaten with a meal or just as a snack.
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Alternate options:
Use as a rub for grilled fish or  barbecued veg, even grilled corn on the cob!!
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5/27/2019 0 Comments

Kofta/Kebab & Variations

Ingredients:
  • 1.5 lbs (700g) of ground lamb or beef (split half & half, use regular ground, not lean)
  • 1/2 cup bread crumbs
  • 1 TBSP Kofta/Kebab masala (if you prefer a more intense flavour add up to 2 TBSP)
  • (optional) 1 beaten egg

Steps:
  • mix all ingredients thoroughly in a large bowl, by hand works best.
  • shape into kofta or on skewers (or as meatballs, or burgers)
  • Grill on the barbecue, or in a deep pan in a 350˚F oven for 20 minutes or until fully cooked all the way through. Internal meat temperature must be at least 160 °F (71.1 °C) to kill harmful bacteria.
Prep. Time:
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Variations & Alternate uses:

  • Slow roasted, shaved chicken (for donairs, fajitas, etc).
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5/27/2019 0 Comments

South Indian Curry - for Meat for Fish!

Ingredients:
  • 800g (1.75 lbs) of meat or fish (Cubed 2-3cm)
  • large onion, chopped fine
  • 1/4 cup of butter or oil (or combined, butter and oil)
  • 1 TBSP of the South Indian Curry masala
  • a can of coconut milk
    (Variations of this below)
  • juice of 1 small lemon
  • coriander leaves
Steps:
  1. Melt the butter and/oil in a thick bottomed pot on medium heat.
  2. Add the chopped onion, stir regularly, and cook until translucent (5 minutes approx.
  3. Add meat or fish, let brown a little on all sides.
  4. Add the masala, stir and coat everything.
  5. Add the coconut milk and combine thoroughly.
  6. Reduce to a simmer until meat/fish is cooked.
  7. In the last moments before serving add the lemon juice and tear off some coriander leaves add to the curry.
  8. Add cayenne, chilli, or hot sauce if you want the dish to have more heat.
Variations/options on this dish:
  1. Instead of the coconut milk, you can use 400ml (1.5 cups) of chicken, veg, or fish stock. Use a small can of tomato paste (5.5 fl.oz - 156ml). OR;

  2. Use the coconut milk AND tomato paste. OR;

  3. In addition to, combined with, or instead of meat/fish, use plantains. Use 2-3 large green plantains, cut into 2 cm slices with the skin on. Boil for about 40 min. When done, peel, and chop into 1 cm chunks, add to curry. 
  4. With #3, you can buy packets of frozen grated or mashed cassava. Defrost packet in hot water and use about 1/3 of the packet (approx: 150g). Add this to curry once the broth has been added (it's a bit too rich with coconut milk) and it acts as a thickening agent with loads of nutrients. You may need an extra lemon, and more coriander leaves, as cassava is quite starchy.
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More than just a curry powder, this masala was a mainstay family secret! It’s designed to be used either completely on its own, make chicken, goat, or fish curry, channa dhal, green moong and dill, quick fry green beans, plantains & cassava, or add it wherever curry powder is called for. Probably the most versatile Masala we have!

Alternative Uses for Curry Masala:

Super Easy Recipes coming the week of June 10:
  • ​Chana (chickpea) curry - 2 types
  • Lentil Dhal 
  • Beef Curry with courgettes, red lentils & spinach
  • ​Shepu (Dill) bhaji with green Moong
    ​(My Favourite!!!)
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5/27/2019 0 Comments

Jimmy's Feast Biryani

​Ingredients: (double recipe for a dinner party)
  • 2 lbs (909g) meat chopped (chicken or turkey thighs, lamb or beef cubes etc)
  • 3/4 cup (178ml) thick curd (Greek yoghurt)
  • juice of 1 lime
  • 2 cups basmati rice
  • 1/3 cup sultanas
  • 1/3 cup unsalted cashews
  • 2 large sweet onions
  • 1/4 cup of butter + 1 TBSP
  • 1 TBSP Biryani Masala
Steps:
  1. Preheat oven to 350˚F
  2. Add the the masala to the yoghurt in a large bowl, mix thoroughly
  3. Chop the meat into 2-bite pieces and add to yoghurt marinade. Set aside.
  4. Chop the onions in half (Now you have 4 halves). Chop one half into to thin slices (like rings, but half); chop the remainder in fine cubes.
  5. Use a thick bottomed pot that can go in the oven (including lid).
  6. Simultaneously - cook rice in only 3 cups of water, on low heat (we will stop it when half cooked, which is when it's almost used up that amount of water but should still be a bit watery).
  7. Melt butter in pot, add the strips of onion only (cook on medium high heat, stirring continuously until translucent and a little brown.
  8. Use a slotted spoon to remove cooked onion to a small bowl while leaving the browned butter behind.
  9. Add the sultanas to the pot. As they puff up like grapes,, remove them to the same bowl using the slotted spoon, leaving the butter behind.
  10. Now that the butter is flavoured with onion and sweet sultanas, add the cashews, stir & brown slightly. Remove in the same way to the same bowl. 
  11. Add another tablespoon of butter.
  12. Fry until translucent, the remaining finely chopped onions.
  13. Empty all the meat and yoghurt into the pot. It will stick a little - it's ok.
  14. Turn the meat every minute or so until browned on all sides.
  15. Turn heat down to a simmer and cover. 15 minutes. Stir a couple times.
  16. At this point, empty the entire rice pot into the meat pot and mix thoroughly.
  17. Cover and put in the oven for 20 minutes.
  18. Take out the pot from the oven, stir, and pat down evenly.
  19. Cover the top with the fried onions, sultanas, and cashews.
  20. Cover again and return to the oven for another 20 minutes.
  21. It should be fully cooked, but you can also leave it covered in the oven with the heat off.
  22. Serve with yoghurt & lime as a condiment, and crisp salad to contrast and freshen the palette.

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Intermediate skill level
just because it's a little more involved, but great to try!
​Then try it at double the recipe
​for a dinner party!
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"A special occasion dish that comes from Susheela’s Dad, Jimmy, from Karnataka, India. It combines all the spices in a yoghurt marinade for chicken, turkey, lamb, goat, beef, pork, or bison. This version would include cashews, sweet onions, and sultanas quickly sautéed in butter, removed & kept aside, followed by the marinated meat and yoghurt, added and baked with basmati rice, topped with the nuts, onions, & sultanas."

Alternate Ideas:

Great with ground meat for burgers!
Try bison, elk, or venison, mixed with beef, lamb or pork!
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5/14/2019 0 Comments

Spicy Shrimp Appies - Butter Chicken Masala

Ingredients:
  • 500g uncooked, medium, peeled fresh shrimp
  • 3 TBSP mustard oil, (canola or sunflower)
  • 1-2 cloves minced garlic (1 tsp)
  • 2 tsp Butter Chicken masala
  • 1 fresh lime
  • fresh Coriander leaves
  • 2 green onions
  • (Optional) 1 tsp sesame seeds, 1/2 tsp chilli flakes
Steps:
  1. Mince the garlic.
  2. Heat a wok or heavy frying pan to medium heat, with oil (don't let it smoke or burn).
  3. Add the garlic; toss around for a few seconds.
  4. Add the shrimp, toss around quickly & don't let it overcook. (It's ok if the garlic browns a little)
  5. Add the masala & toss.
  6. (Optional) For added heat, add 1/2 tsp chilli flakes.
  7. (Optional) Add sesame seeds.
  8. Add green onions.
  9. Squeeze the lime into the pan & reduce the heat.
  10. Add the fresh coriander leaves. - remove and serve immediately on a platter with toothpicks.
  11. Pairs well with a medium ale or pilsner.
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Alternate uses & recipes
​for Butter Chicken masala: 

  • Paneer & Green peas 
  • Susheela's Butter Chicken
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0 Comments

5/14/2019 0 Comments

Paneer & Peas (Butter chicken masala)

Ingredients:
  • 1 TBSP Susheela's Butter Chicken Masala
  • 400g cubed paneer
  • 2 cups frozen geen peas
  • 1 can of coconut milk or 400ml heavy cream
  • 1 large yellow onion, finely chopped
  • 1/3 cup butter
  • 1 small can of tomato paste
  • fresh coriander leaves (to taste)
  • 1 fresh lime for squeezing (to taste)
Steps:
  1. Finely chop the onion.
  2. Use a thick bottomed pot and melt butter on medium heat. 
  3. Immediately add onion and cook until translucent.
  4. Add the cubed paneer. 
  5. Raise the heat to 75% full heat. Paneer won't melt, but just gently brown & keep it moving.
  6. Add the frozen peas; keep stirring.
  7. Add the masala; toss around for half a minute.
  8. Lower the heat to a simmer.
  9. Add the tomato paste, mix, and immediately add the the coconut milk or cream.
  10. Nothing will be sticking, let it simmer.
  11. Cook for another 20 minutes. The colour will become richer.
  12. Before serving, squeeze half a fresh lime over the top and a handful of fresh torn coriander leaves.
  13. Keep some lime wedges to add during the meal. 
  14. Serve with Basmati rice, naan, or chapati.
  15. Goes well with channa dhal.
Prep Time
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Alternate uses & recipes
​for Butter Chicken masala:

  • Spicy shrimp appies
  • Susheela's Butter Chicken
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0 Comments

5/14/2019 0 Comments

Butter Chicken - Recipe & Variations

Ingredients:
  • 1.5 TBSP Susheela's Butter Chicken Masala
  • 750g boneless, skinless chicken cubed (thighs & breasts)
  • 1 can of coconut milk or 400ml heavy cream
  • 1 medium/large yellow onion, finely chopped
  • 1/3 cup butter
  • 1 small can of tomato paste
  • fresh coriander leaves (to taste)
  • 1 fresh lime for squeezing (to taste)
Steps:
  1. Chop chicken into 2cm cubes place in a non-porous mixing bowl.
  2. Use about 75ml of the coconut milk or cream and mix with the masala to create a marinate for the chicken.
  3. Coat the chicken well with the wet mixture & put aside.
  4. Finely chop the onion.
  5. Use a thick bottomed pot and melt butter on medium heat. 
  6. Immediately add onion and cook until translucent.
  7. Add chicken and all marinade.
    Raise the heat to 75% full heat.
    ​Don't worry about the spices sticking to the pot, just keep stirring until the meat is cooked on all sides.
  8. Lower the heat to a simmer.
  9. Add the tomato paste, mix, and immediately add the remainder of your coconut milk or cream that you were using.
  10. Nothing will be sticking, let it simmer.
  11. Cook for another 25-30 minutes. The colour will become richer.
  12. Before serving, squeeze half a fresh lime over the top and a handful of fresh torn coriander leaves.
  13. Keep some lime wedges to add during the meal. 
  14. Serve the chicken with Basmati rice, naan, or chapati.
  15. Goes well with channa dhal.
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Alternate uses & recipes
​for Butter Chicken masala:

  • Paneer & Green peas
  • Spicy shrimp appies
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"Although Indian food is very region specific, we didn’t grow up with this dish. This combination of spices is more than just Tandoori chicken with sauce, it captures the flavour of wood oven fired chicken in one secret masala, making for very simple preparation and cooking, with full flavour and aromatics! Want a vegetarian option? Try Paneer & Peas with this masala.
 
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    Author

    Susheela Kundargi is the Owner & Head Spice Mistress at The Masala Shop

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