To start off I am sharing with you my FAVOURITE recipe idea using the Vegetable Masala Blend. It is a perfectly quick, tasty and satisfying recipe without all the effort usually associated with putting together Indian flavours and hopefully it shows you one of the many ways you can cook with Spice Fusions Masala Blends:
Curried baked beans on toast with cheese!
You will need:
A splash of oil
1 small onion diced
1 Large tin of baked beans
1x 20g Pot Shot Masala Blend for Vegetables
Toast and some grated cheese to finish!
Method
1. In a saucepan heat the oil and saute the onions until soft. Remove the saucepan from the heat, add the masala blend and mix with the onions.
2. Return the saucepan to a low heat and cook for a further couple of minutes, stirring occasionally.
3. Add the baked beans and mix thorughly with the masala blend. Warm through according to the instructions on the tin.
4. Serve on toast and sprinkle with cheese.
This recipe is SO quick, easy and tasty that it is a dinner time favourite in our house where we mix some freshly chopped coriander through the curried baked beans and eat it with chappatis or pitta bread and salad...so it can be as healthy as you make it!
Otherwise, try it on a jacket potato and let me know what you think by posting me a comment...I'd love to hear from you.
Sunday, 30 January 2011
Send us your recipe ideas and we'll send you some Spice Fusions!
So on the Spice Fusions website we want you to get cooking using the Masala Blends and we want to know what you've made and how you made it! I love trying out new dishes, and I thought to myself what better dishes to try than the ones YOU make at home?!
Take a look at our website, www.spicefusions.com for details of where to send your recipes ideas to, and if you are featured as our recipe of the month then we will send you a set of Spice Fusions Masala Blends, so that you can cook some more! And, when you do, send us a picture of yourself too...
My Recipe for January 2011 to follow... Curried baked beans on toast with cheese!
Take a look at our website, www.spicefusions.com for details of where to send your recipes ideas to, and if you are featured as our recipe of the month then we will send you a set of Spice Fusions Masala Blends, so that you can cook some more! And, when you do, send us a picture of yourself too...
My Recipe for January 2011 to follow... Curried baked beans on toast with cheese!
Saturday, 29 January 2011
Desert Island Dish: Chicken Curry...
My desert island dish. To be precise, home cooked chicken curry; the way mum makes it, using a masala recipe handed down through the generations from mother to daughter.
This authentic dish from the Gujarat region of India is gently cooked in the masala blend with onions and tomatoes, and garnished with a handful of chopped coriander. it is not necessary to pre-cook your chicken.
To make Chicken Curry for 4 people you will need:
2 Tablespoons of cooking oil
1 Finely Chopped medium onion
1 small tin (227g) chopped tomatoes/ 200g finely chopped fresh tomatoes
2 x 20g Pot Shots Spice Fusions Masala Blend for Meat
500g Diced chicken breast fillets or you can use skinless meat on the bone in which case allow 2 pieces/person
Chopped coriander to garnish.
Method
1. In a deep, large, non-stick frying pan heat the oil and saute the onions until soft and golden.
2. Add the tomatoes and the masala blend. Stir and cook on a gentle heat for 4-5 minutes.
3. Add the chicken, mix throughly, cover and cook gently for 20 - 25 minutes, stirring occasionally until the chicken is cooked. 5 minutes before the end of cooking time add a little water if more sauce is required.
4. Garnish with corriander and serve with basmati rice, pitta bread and salad. You might also like to serve lemon wedges so that you can squeeze a little fresh lemon juice on the chicken curry to add a fresh and tangy burst of flavour!
Cooking tips: Whilst Spice Fusions Masala Blends contain all the spices and fresh ingredients you need to make the perfect curry, you can always add a little extra of what you like for example, a teaspoon of cumin seeds, a stick of cinnamon, 2 -3 cloves or green cardamon pods and even a pinch of black peppercorns or a curry leaf or 2! Add these to the heated oil and once they begin to sizzle add the onions then continue with the method.
I personally like to mix a level teaspoon of cinnamon powder through towards the end of cooking to sweeten the dish! I'd really like to know what you think and what you've cooked using our masala blends so leave me a comment...
This authentic dish from the Gujarat region of India is gently cooked in the masala blend with onions and tomatoes, and garnished with a handful of chopped coriander. it is not necessary to pre-cook your chicken.
To make Chicken Curry for 4 people you will need:
2 Tablespoons of cooking oil
1 Finely Chopped medium onion
1 small tin (227g) chopped tomatoes/ 200g finely chopped fresh tomatoes
2 x 20g Pot Shots Spice Fusions Masala Blend for Meat
500g Diced chicken breast fillets or you can use skinless meat on the bone in which case allow 2 pieces/person
Chopped coriander to garnish.
Method
1. In a deep, large, non-stick frying pan heat the oil and saute the onions until soft and golden.
2. Add the tomatoes and the masala blend. Stir and cook on a gentle heat for 4-5 minutes.
3. Add the chicken, mix throughly, cover and cook gently for 20 - 25 minutes, stirring occasionally until the chicken is cooked. 5 minutes before the end of cooking time add a little water if more sauce is required.
4. Garnish with corriander and serve with basmati rice, pitta bread and salad. You might also like to serve lemon wedges so that you can squeeze a little fresh lemon juice on the chicken curry to add a fresh and tangy burst of flavour!
Cooking tips: Whilst Spice Fusions Masala Blends contain all the spices and fresh ingredients you need to make the perfect curry, you can always add a little extra of what you like for example, a teaspoon of cumin seeds, a stick of cinnamon, 2 -3 cloves or green cardamon pods and even a pinch of black peppercorns or a curry leaf or 2! Add these to the heated oil and once they begin to sizzle add the onions then continue with the method.
I personally like to mix a level teaspoon of cinnamon powder through towards the end of cooking to sweeten the dish! I'd really like to know what you think and what you've cooked using our masala blends so leave me a comment...
Friday, 28 January 2011
Deliciously Simple Indian Cooking...
Here at Spice Fusions we have created a series of Masala Blends, for meat, vegetables and seafood so that you can now make truly authentic Indian foods in your home kitchen, without all the hassle of searching, weighing, measuring and preparing the long list of spices and fresh ingredients!
Our Masala Blends are unique as they cleverly sit somewhere between the dry spices and the sauces that you can buy to make curries. We have mixed the dry spice blend with the freshest green chillies, ginger and garlic, not purees or powders, but freshly chopped chillies, garlic and ginger! And whats more, all these ingredients are naturally preserved with no additives or bulking agents.
See http://www.spicefusions.com/ for more information about our products...but as this blog is all about cooking tasty curries (with Spice Fusions Masala Blends) I'm going to get on with the recipe for my desert island dish!
Our Masala Blends are unique as they cleverly sit somewhere between the dry spices and the sauces that you can buy to make curries. We have mixed the dry spice blend with the freshest green chillies, ginger and garlic, not purees or powders, but freshly chopped chillies, garlic and ginger! And whats more, all these ingredients are naturally preserved with no additives or bulking agents.
See http://www.spicefusions.com/ for more information about our products...but as this blog is all about cooking tasty curries (with Spice Fusions Masala Blends) I'm going to get on with the recipe for my desert island dish!
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