member blog: Bipins Masala
Bipins Masala
Member since
18th Jan 2011
About
..... I am a scientist with a real passion for creating authentic Indian food, that is healthy and not swimming in ghee!
In a nut-shell a passionate lover of authentic, unadulterated Indian food, I would like nothing more than to introduce real authentic Indian cuisine to everyone's kitchen; from the novice cook, the student, the busy mum, the professional chef as well as the catering industry. Frankly, there is just too much processed food where the natural taste is missing and the flavour of spices is destroyed by the artificial industrial cooking processes employed to make sauces, pastes and ready meals. There is so much more to true Indian cooking which naturally captures those famous tantalizing flavours than rows upon rows of pasteurised jars of curry sauces. There is nothing mystical required, just need to use fresh whole green herbs & spices in the time honoured correct combinations.
My desire is for you to serve a professionally cooked, authentic curry made in your own kitchen for a family meal or a dinner party with 100% confidence in the end result and without the hassle of hours of preparation. I have taken the very best of the freshest ingredients and real whole spices to create a real curry that's fit for my parents and granny too!
Bipin’s Masala is only the tip of the iceberg when it comes to wowing your tastebuds with an unadulterated curry, a truly unique Indian cooking experience that delivers the most delicious curry you’ve ever tasted. There’s been astounding 100% positive response from the hardcore curry enthusiasts, to professional chefs, to the novice and occasional-curry eaters, the professional foodies, as well as mums and dads and young children.
For 20 years I have been cooking for my family, fussy friends and for parties and special celebratory occasions. It is with that experience I have successfully combined my professional scientific background with my self taught culinary skills to synthesise the fresh, vibrant and invigorating Bipin’s Masala.
It’s taken me over 2.5yrs to prefect the fresh Masala curry paste. It works in everyone’s hands, every time, all the time. Give it a go. You won’t be disappointed, 100% satisfaction is guaranteed.
Bipin’s Masala fresh curry paste is natural, pure, fresh and contains no additives, no flavouring, no colourings and no preservatives. Suitable for Celiacs where a Gluten free diet is required or have lactose intolerance. The Masalas are totally versatile and can be used with chicken, red meat, fish and vegetarian dishes.
blog posts
GENERAL BLOG
Received a lovely note from Navad City, California
I fairly recently purchased some Cardamon from my favourite spice company in New York. I really think I was trying to purchase Coriander and instead got the other. Now that I have it in its pod form, I don't know what to do with it or how to use it in my cooking. Can you help me out with some suggestions? I think I saw, in checking out some of your receipes, that you use it in your cooking and spice combos as well Maybe you could give me some ideas on how to use this most unique spice. I cut one of the pods in half and tasted the spice. Very unique flavor and rather exotic. Can the pods be used whole or should they be crushed or cut apart?. I am anxious to learn how to use the spice. Also, one more spice I don't know how to use very much in my cooking is Star Anise.
[bBipin's ]Korma Spice Mix[/b]
As to the use of cardamom - ..you need to use the little back seeds in the pods, ...crush them into a fine powder - one its own its only good for making Indian deserts, try making a cream brulee with a pinch of it incorporated into the mix. ......the other way to use it is to make up Korma / Butter Chicken Curry spice seasoning - use about a teaspoon of the cardamom seeds together with 2 tsp of cinnamon powder and 2 tsp of star anise powder (grind up the start anis and the cinnamon sticks) ...mix it all together. .....warm the spice seasoning up gently in a pre heated oven at 100C for 5 minutes, store in an air tight jar. .....use a half a tsp of the spice seasoning in making a curry.
Here is a recipe for a Bipin's special Korma;
600g of breast chicken diced
2-3 cloves of garlic - crushed
Inch of ginger
1 tbsp of greek yoghurt
2 tbsp Double cream
1tbsp finely grated desiccated coconut
1tbsp of ground almonds
0.5 tsp of salt
1tsp of turmeric
1tsp of Korma spice blend
In a little sunflower oil brown off the chicken. Hold back the double cream and mix all the other ingredients and add it to the chicken and cook on gentle heat for 20 minutes in a lidded pan to retain moisture. Fold in the single cream, rest for 5 minutes garnish with a little chopped coriander. Serve with a naan bread or a little plain boiled rice
GENERAL BLOG
Simple to make, using surti masala with chopped tomatoes cooked gently in a tiny amount of vegetable oil for 10 minutes, add chunks of white fish, I've used pangasuis cooks in 5 minutes. Serves a firm delicious low fat healthy dish, goes well with plain rice or little naan bread. Checkout some more recipes and all the fresh masala (curry pastes) at www.curryfusion.net)
3 COMMENTS
GENERAL BLOG
...over 10,000 people up and down the Country and far a field as Hong Kong to Switzerland have created authentic tasting healthy curry with ease using my fresh masala made of fresh Indian herbs and whole ground authentic spices. You can create delicious meals on 10 to 20 minutes and don't need 20 odd spices. Just add to meat, fish or vegetables and cook, finish off with a little cream or coconut milk.
Here's what Geoff fro Bradford said
"I have made curries for years, living near Bradford there is no problems with sourcing all the spices etc. But whenever I go to a decent Indian restaurant I always wonder what my curries are missing. Whatever it is Bipin`s pastes have it! Simply brilliant!" Geoff, Bradford
more at www.curryfusion.net
GENERAL BLOG
a little nibble or whole chilli creates an explosion of zesty spiced aromatic flavours with slow build up of heat. ...this is a very simple dish, Lovely washed down with a cold beer or a cold glass of white. ......select 10-12 long think chillies, slit them and deseed if you prefer less heat. Fill the chilli with a pinch of cumin, garama masala powder and salt (one pinch each). Heat up a tbsp of sunflower oil in small pan, add 2 pinches of asfotida and 4 pinches of salt and a little cracked black pepper, sizzle for 30 seconds, drop in the chillies, flash cook them on medium heat for 2 mins. Give it a good squeeze of lemon, garnish with coriander. Jon Done ...if you enjoy something different and authentic then there's more on my website www.bipins.co.uk
0 COMMENTS
GENERAL BLOG
.....here is another idea for all of you who are thinking of doing a bbq, simpley coated with "Bipin's Garam masala" fresh curry paste ( www.bipins.co.uk), skewered on pre soaked bamboo sticks, gently BBQ over hot charcoals. ...garnish with coriander and a little squeeze of lemon. ....very effective, full of flavour and aromatic, brings out the best of authentic fresh herbs and spices, brings to life a drab plain chicken. ....serve with a little a coconut rita.
0 COMMENTSfoodwise posts
