Mum knows best for spice queen Nina
nothing like the ubiquitous yellow peril found in most shops. It has a mellow orange colour, which comes from the superior chick pea flour used in India. Bog-standard Western-style Bombay mix uses cheaper rice flour and lacks the subtlety and punch of Nina’s version. “It is the disco in the mouth effect. It is buzzing,” she says as we munch through a packet.
The mix, which is far less oily than mass produced varieties, uses Nina’s Spice Salt, which comprises 50 per cent spices including Magic Masala.
Spice Salt works as a lively alternative to table salt and is a knock-out when sprinkled on savoury treats like cheese on toast and cauliflower cheese. Nina’s father, Joginder, who came to Smethwick in the 1950s, used to work in a foundry and sprinkled the salt on the eggs he boiled at work.
Nina’s decision to commercially produce Bombay mix also has a family connection. The Uppals had an off-licence in Erdington, Birmingham, when Nina was a teenager and she remembers her mother making batches of the mix to sell in the shop for 50p alongside the pork scratchings.
The New York Delhi Bombay Mix comes in original, hot and sweet and spicy varieties and goes brilliantly with a pint of ale. So, too, do New York Delhi’s VIPs – Very Important Peanuts. If the fiery chilli nuts are a little too robust for your tastes, chill out with the gentle masala nuts.
Although the snacks may prove to be the biggest growth area, the Magic Masala remains the queen of the range. It contains a blend of 15 spices, unlike watered down supermarket products. The garam masala is ground to a coarse consistency in order to retain its strength and flavour. Nina likens it to fine red wine because it develops with age and some customers specifically order aged garam masala.
And then it has the ultimate seal of approval – Nina’s mum. Surjit doesn’t bother making her own garam masala these days – she gets special deliveries from her daughter. “After all, it is her recipe,” says Nina.
Nina’s mum’s Chicken & Potato Curry
Ingredients (listed in order of use):
Oil or butter
Onion – 1 large onion
Salt (Magic spices salt for more of a kick) – according to taste
Fresh ginger – 1cm
Fresh green or Red Chillies – 2 chillies
Fresh garlic – 4 cloves
Magic turmeric – teaspoon
Magic Masala – level tablespoon
Tinned tomatoes – 400g can
Potato – medium sized potato
Chicken pieces – 4 pieces
Chopped corianderMethod: Fry the chopped onion in oil or butter and add salt, ginger, chillies (all according to taste).
Add garlic before onion mixture goes golden brown. Add Magic turmeric and Magic Masala. If mixture starts sticking add a little water and then add 200grams of tinned tomatoes.
Chop the potato into small pieces (to ensure they cook through), mix, and then add chicken.
Heat through thoroughly until chicken is cooked and add hot water if you want to have more of a sauce. Sprinkle coriander and serve – and enjoy a simple but authentic Punjabi dish.
Spicy Rice
Ingredients (listed in order of use):
Oil
Onion – 1 large onion
Salt (or Magic spices salt) – according to taste
Fresh ginger – 1cm
Fresh green or red chillies – 2 chillies
Fresh garlic – 4 cloves
Magic Masala – level tablespoon
Frozen peas – 150-200g
Basmati rice – 1 mug/cup fullMethod: Wash and soak basmati rice – try not to touch the rice – swill around in cold water and drain until water starts to run clear.
Fry the chopped onion in oil or butter, add salt, ginger, chillies (all according to taste). Add garlic before onion mixture goes golden brown. Add Magic Masala. If the mixture starts sticking, add a little water and then add peas.
Drain the washed rice and add to the pan. Quickly stir into the onion mixture. The general rule for cooking rice is you add two parts water to one part rice. For perfect rice, try a 1.5 ratio.
Allow to cook through on a medium heat. Keep checking and stirring. It generally takes 10 minutes to cook.
Sprinkle with coriander (optional) and serve.
The rice dish can be served as an accompaniment or on its own. It’s amazing with plain or spicy yogurt.
