- RECIPES & HINTS -

MASALA RANGEMASALA RANGE

Homemade & hand blended masalas (spice blends) from our family to yours

What is it?This recipe is actually my grandmother’s and she passed it down to my mum and now my mum passed it to me. Garum Masala is a general seasoning which you can use to enhance everyday dishes.

Good to Know! These are our homemade, family recipes.

All of the masalas are vegan, vegetarian, dairy & gluten free - A full list of ingredients is on the back

of each of the masala packets.

Sprinkle this masala on everything from rice, pulses to soups and sandwiches - even sprinkle it on baked beans!

Tell us where you sprinkled your Garum Masala, send us a pic & remember to tag: @pakoraexplorer

Do you love cooking or know someone who does? Maybe the thought of cooking sends you in a spin.

Introducing The Pakora Explorer Masala range!

Originally there were only 2 masalas in the range - Garum & Murghi as these are the

masalas used in my Pakora mix. But my friends kept asking me how to make other Pakistani & Indian inspired food that they had enjoyed in our home and that’s how the rest of the masalas

came about.

I’ve written these recipes with one thing in mind - Simplicity - that’s why there’s no need to use a set of scales! Let the masala do the hard

work so you can enjoy your creation.

{ HANDY TIP }When making a curry you use a lot of the same spices that go into Garum Masala however you should use these in their whole form. Using this masala as a base for a curry may overpower the dish. (depending what you are making).

BLACK PEPPERIt’s the worlds most

traded spice!

{ HANDY TIP }Best served with a squeeze of lime and even a dollop of yogurt or cream.

What is it?This masala is what my mum would have thrown together if she needed a ‘quick’ chicken curry (generally when I turn up unannounced and ask to be fed!)

Method (serves 2)• Get a pan - heat some oil• Add 1 chopped onion, cook until brown• Add 2 cloves of chopped garlic & a thumbnail sized piece of chopped ginger• Add 1 - 2 chicken breast(s) per person (thighs & legs are just as good)• Sprinkle 1 - 1.5 tablespoons of the Murghi Masala (I like to sprinkle this on while the chicken is browning as it helps to lock in the flavour)• Add 4 tablespoons of chopped tomatoes• Cook on a low heat for a minimum of 20 minutes• Once cooked - Enjoy!

What is it?My mum couldn’t get me to eat vegetables as a child (which mum can?!) However she soon found a way and this was it - our Sabzi Masala

Method (serves 4) Depending on how many vegetables you usually cook per person

• Pre-cook your vegetables (works well with cauliflower or even peas, beans, carrots & potatoes)• Get a pan - heat some oil• Add 1 chopped onion, cook until brown• Add the Sabzi Masala and cook for 30 - 45 seconds• Add your cooked vegetables - you may need a touch of water so your vegetables & masala don’t burn or stick to the pan.• Take off the heat & enjoy!

{ HANDY TIP }Add 1 or 2 tablespoons of chopped tomatoes or a dash of coconut milk if you want a bit of a sauce.

FENUGREEK

The introduction of Fenugreek into this masala comes from my Aunty Raksha as they cook with

Fenugreek a lot and I really enjoyed the flavour.

CINNAMONA cinnamon tree can grow as large as 60ft!

What is it?Making Seafood even more exciting!

Method (serves 2)

• On a plate, place your seafood or your fish (skin side down) and sprinkle 1 - 1.5 tablespoons of masala over your seafood• Either lightly fry the fish or place under the grill / on the BBQ• Add some freshly squeezed lemon / lime juice while cooking. Best serve with any, Sabzi (vegetables) and Chawal (rice)

{ HANDY TIP }If you want a sauce, add a splash of coconut milk and try to use a stronger white fish so it holds together.

{ HANDY TIP }If cooking a packet of microwave rice (approx 250g), use half of the masala as a little goes along way - if you really want an intense flavour use the whole packet.

What is it?The best way to turn boring, plain rice into something a bit special - this even works with microwave rice (I use packet rice a lot because I can’t cook rice the normal way!)

Method (serves 4 depending on how much rice you cook)

• Cook your rice • Get a pan - heat some oil• Give the masala packet a good bash to open up the whole green cardamom• Add the masala and cook for about 30 - 45 seconds, being careful to not let the spices burn• Add your rice and toss in the pan, being careful not to crush your rice or over cook it• Take off the heat & enjoy!

POMEGRANATEWe use dried pomegranate

(anardana) to help us get that tangy citrus flavour that goes so well with seafood.

TURMERICThe city of Erode in the

Indian state of Tamil Nadu is the world’s largest producer of turmeric.

We love a good foodie pic, so why not post a picture of your

creation on our Facebook / Instagram @pakoraexplorer

Remember to tag @pakoraexplorer

If you have any questions about the recipes or need some more tips & tricks, please use the contact us page on our

website or drop us a message via Facebook & we’ll get back to you as soon as possible.

Chicken & Rice - Carolyn Smit

h

Mama & Papa Pakora

Chicken & Veg Curry - Greg Rose

If you’d like to purchase any of our masalas please visit our website:

pakoraexplorer.co.uk