Cupid's Kiss
Serves 4
Lychee, pomegranate and Rose petal garam masala cocktail in martini glasses.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 pint Lychee juice
  2. ½ tsp rose water
  3. 4 measures vodka
  4. ½ lime, juiced
  5. 1 pinch salt
  6. ½ tsp Masala Monsoon Rose petal garam masala
  7. 1 tbsp fresh pomegranate
  8. Ice
  9. A few mint leave for garnish
  10. 1 pinch of Masala Monsoon Rose petal garam masala to garnish
Instructions
  1. Using a cocktail shaker, place all the ingredients in and give them a good mix.
  2. Pour into martini glasses and sprinkle with Masala Monsoon Rose petal garam masala and decorate with a few mint leaves
Masala Monsoon http://www.masalamonsoon.com/
Passion’s Poison
Serves 12
Dark Chocolate truffles rolled in crushed pistachios and Rose Petal garam masala
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 450 g dark chocolate at least 75% cocoa
  2. 400 ml double cream
  3. 2 tbsp Masala Monsoon Rose petal garam masala
  4. 2 tbsp crushed pistachios
Instructions
  1. Break the chocolate into small pieces.
  2. Over a bain marie (or using a saucepan filled with hot water over low heat, topped with a heat proof bowl which doesn’t touch the water), slowly heat the chocolate with the double cream until combined.
  3. Take of the heat and ensure the cream and chocolate is mixed well.
  4. Pour into a glass dish and refrigerate until firm.
  5. To make truffles, combine the Masala Monsoon Rose petal garam masala with crushed pistachios and place in a dish.
  6. Using a teaspoon, scoop out enough chocolate mixture to make a truffle, rolling it between your palms.
  7. Then roll into the pistachio and Masala Monsoon Rose petal garam masala mixture to coat the truffle.
  8. Refrigerate for a while before serving, can then keep room temperature. Consume withing 2 days if kept outside and 3-4 days if kept refridergated.
Masala Monsoon http://www.masalamonsoon.com/
 

Jasmine petal garam masala chicken biryani
Serves 8
A mild yet aromatic 'white' chicken biryani, alive with the scent of the blossoms and spice
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 200-300 g boneless chicken, cut into bite size pieces
  2. 200 g natural yoghurt
  3. 1 tbsp Jasmine petal garam masala
  4. 1 tsp salt
  5. 1/2 tsp grated ginger
  6. 1/2 pureed garlic
  7. 1 bay leaf
  8. 2-3 green cardamom
  9. 1 small red onion, chopped finely
  10. 1 pinch saffron, soaked in 1 tbsp hot water
  11. 1/2 lemon, thinly sliced
  12. 4-5 mint leaves
  13. 1-2 chopped green chillis
  14. 150 g parboiled basmati rice
Instructions
  1. Make a marinate for the chicken by combining the yoghurt, salt, Jasmine petal garam masala, ginger and garlic.
  2. Heat oil under medium heat, add bay leaf and green cardamom and fry until slightly fragrant and try not to burn. Add onions and cook until translucent.
  3. Next add the marinated chicken along with any left over marinade. Cook until chicken is done and oil from the curry rises to the top.
  4. Turn heat to very low, add rice to the top of the curry evenly then pour over saffron, shove in lemon slices.mint leaves and green chilli.
  5. Cover with foil and then the lid, cook for about 10-12 minutes or until steam rises to the top when foil is removed.
  6. Turn off heat and mix the rice with the chicken curry gently to ensure none of the rice breaks. Serve hot.
Notes
  1. You will need a tight fitting lidded saucepan and some foil to cover the top
Masala Monsoon http://www.masalamonsoon.com/