mushrooms omelette Ingredients 3 eggs 1 teaspoon butter Pinch garlic and ginger powder 1/4 teaspoon TCCHC Basaar

pureed in blender, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 heaped tablespoon pakistani basaar , https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar 1/2 teaspoon turmeric, 1 teaspoon

Teaspoon of turmeric powder and salt, in one litre of water 1 table spoon Basaar powder 1 tablespoon Add the Basaar and mix powder, stir in oil and add half a cup of preboiled water, to stop spices burning

size) 2 tsp garlic paste 1 tsp ginger paste 1/4 tin tomatoes 2 chopped fresh tomatoes 1 tablespoon basaar Stir well and then add basaar. Add 1 cup of water, bring to boil whilst stirring.

chopped 2.5 tbsp Ginger garlic paste 2 tsp Salt or to taste 3 tsp crushed ground coriander seeds 1/4 tbsp basaar

masala 1 tsp ground black pepper 1 tsp ground cumin 1 tsp ground corriander (optional) 1 tsp mixed basaar (or if you don’t have basaar then can use 2 green chillis slit lengthways or half tsp chilli powder)

turmeric 1 tsp chilli powder 1/4 tsp nutmeg 1 tsp coriander powder 1 tsp cumin powder 1 tsp Pakistani Basaar

powder 1/2 tsp cumin powder 1/4tsp paprika powder 1/2 tsp Garam masala 1 tbs ginger garlic paste 1 tsp basaar

powder 2tsp cumin powder 1tsp black ground pepper 2tsp kashmiri chilli powder 1tsp turmeric 1tbsp club basaar

and 1 cut in wedges 1 tbsp ginger garlic paste 1.5 tsp coriander/ cumin powder 1 tsp the curry club basaar

cup fresh okra sliced 2 tomatoes cut into wedges 1 large potato cut into fine bite size slices 1 tbsp basaar

tomatoes 1tsp coriander 1/2tsp turmeric 1tsp kashmiri chilli 1tsp black pepper 1/2tsp salt to taste 1tsp basaar

tomatoes finely diced 5 green finger chillies and more for garnish 2 tablespoons tomato purée 2 teaspoons basaar

chopped 1.5 tsp crushed garlic 2 green chillies crushed 1.5 tsp crushed garlic Salt to taste 2 tsp basaar

finely sliced 1 to 2 tbsp ginger garlic paste 1/2 tsp red chilli powder 1/4 tsp turmeric 3 tsp Kashmiri basaar

chopped tomatoes 100g Coconut block Two tablespoons of garlic paste Two level tablespoons of TCCHC Basaar spice powder https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar One level tablespoon

tsp coriander powder 1/2 tsp fennel powder 1/4 tsp aniseed powder Pinch mace powder 1tbsp Curry Club Basaar

cardamoms 2 to 3 onions finely sliced 1 tbsp ginger garlic paste 200ml tomato purée 2 tbsp Kashmiri basaar

paste 1 tsp salt or according to taste 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp pakistani basaar

tblspoon coriander powder 1 tsp turmeric powder 2 tablespoon Kashmiri chilli powder 1 tsp Kashmiri basar

to 1 cup of oil (desired amount) Half cup yoghurt Dried spices: Salt to taste 1 tbsp Chilli powder/basaar