Sabiha's Kitchen Shop

Sabiha's base masala (wet) This is a base masala that is used for most of the dishes I prepare. It is not made of too many ingredients, you can prepare it yourself using the recipe listed in the Glossary within the website or you can purchase it from me. Use as a base for mince curry, vegetable curry, chicken curry, potato curry, and as a starting point for biryanis. 4 oz $4.00 8 oz $8.00

Sabiha's chaat masala There are so many recipes for chaat masalas, some with ingredients no less than 20! My recipe is simple and only contains two ‘secret’ ingredients, but I can guarantee you a simple sprinkling of this will enhance your dish. Sprinkle onto plain yoghurt, and dishes that can do with a tangy lift e.g mince mixture for kebabs, tandoori chicken marinade, papri chaat, pasta dishes and soups. 2 oz $2.50 4 oz $5.00

Sabiha's Garam Masala There are many different recipes for garam masala. I have tried and tested a blend of many different ingredients and this recipe has evolved as the best one. Garam masala is a perfect garnish for a majority of the dishes on this website. Sprinkle onto plain yoghurt, fresh salads, chillie dishes, jacket potatoes, boiled vegetables, pasta, pizza, soups, chips, fried eggs. 2 oz $3.00 4 oz $6.00

Whole Cumin A very flavoursome spice, can be used whole or ground use in small quantities to enhance the flavour of dishes like pilao rice, kebabs, potatoes, chillie con carne. 2 oz $1.00 4 oz $2.00

Ground roasted cumin Whole cumin should be dry roasted then coarsely ground. Should be used in small portions and will enhance the flavour of the dish like pilao rice, kebabs, potatoes. 2 oz $2.00 4 oz $4.00

Whole Dry Coriander This has a strong musty aroma is used to flavour dishes based on stocks and soups and lamb and chicken dishes, should be added during cooking. 2 oz $1.00 4 oz $2.00

Ground roasted dry coriander This spice has a flavour that goes well for dishes that are based on stocks and soups and should be added during cooking, produces good results for any lamb or chicken dishes. 2 oz $2.00 4 oz $4.00

Whole Cassia (similar to cinnamon) Cassia is thicker and coarser than cinnamon and used to flavour thin curries, soups and rice. 2 oz $1.00 4 oz $2.00

Ground cassia (similar to cinnamon) Ground cassia is used in marinades e.g for chicken tikka, kebab mixture or roasts. Can be added sparringly to dishes that are based on stocks and soups and should be added during cooking. 2 oz $2.00 4 oz $4.00

Whole black pepper Whole pepper can be used in stocks and soups and to cook rice. 2 oz $1.00 4 oz $2.00

Ground black pepper Ground black pepper can be included in the base masala and is used in some karahis. Can be used instead of red chillie powder if preferred but will produce a different end result. 2 oz $2.00 4 oz $4.00

Turmeric This is always used sparingly and more for adding natural colour to the dish, although it does possess good healing properties. 2 oz $1.00 4 oz $2.00

Red chillie powder A good quality chillie powder or chillie flakes is required for all of the recipes on Sabiha’s Kitchen. The only ingredient on any shop bought chillie powder should be the Chillies! Any additions will produce a different flavour to the end product. 2 oz $1.00 4 oz $2.00