Varshaskitchen

Do you feel confused about using spices? Don’t worry—you’re not alone!
I created Spice Tin Recipe Club because I kept hearing the same things: 🌶️I don’t know where to start with Indian spices. 
🧄How do I use them without messing up? 
 🌿Indian food seems so hard to make!’ I get it—spices can seem tricky at first! That’s why I created Spice Tin Recipe Club to make cooking with spices simple and fun. In Spice Tin Recipe Club I’ll show you step by step how to use spices to make delicious Indian dishes. You’ll feel more confident, save time, and enjoy cooking meals your family will love! 🌟 What’s Inside Spice Tin Recipe Club 2025 🎥 Recipe Videos: Watch and cook along with clear demonstrations.
📋 Printable Recipe Cards: Keep your favorite recipes forever.
🍴 12 Modules: Explore basics, regional dishes, snacks, sweets, fusion, and more.
🍛 4 Recipes Per Module: New, easy-to-follow recipes every month.
👩‍🍳 Monthly Live Cook-Along: Join me on Zoom for real-time cooking fun!
🔑 Exclusive Member Portal: Your one-stop shop for all recipes and videos.
🌍 Community Connection: Cook with a supportive group of fellow food lovers.
⏳ 24/7 Portal Access: Learn at your own pace, on your schedule. Black Friday Special 29th Nov- 6th Nov only £75/yr not (£90) Head to link in bio use SPICE75 on check out to enjoy Spice Tin Recipe Club 2025 #learntocook #indiancookingmadeeasy #cookingforbeginners #easyindianrecipes #cookwithconfidence #blackfriday2024

Testimonial … I signed up for the Spice Tin Recipe Club because I wanted to create authentic Indian dishes, and I’m so glad I did. The format of receiving a few recipes each month is perfect—you don’t feel overwhelmed with too much information. Watching the recipe videos step by step made it so easy to follow, and everything I’ve cooked has been delicious and distinctive, even without needing a huge spice collection. The monthly Zoom calls are such a great way to connect with others, and the trip to Leicester’s Belgrave Road (Golden Mile) was an added bonus—it felt like a real community experience. Thank you Sue. 🙏 Whether you’re a beginner or looking to expand your skills, Spice Tin Recipe Club makes Indian cooking simple, fun, and doable. 
Ready to learn Indian cooking? Join Spice Tin Recipe Club 2025

See it’s simple and you can make this simple and quick masala sauce with just a few ingredients. It’s a very versatile sauce, once it’s ready had your favourite protein. Which will you add? Butter Beans, Chicken, Chickpeas, Paneer, tofu, boiled eggs? Once your protein is cooked, throw in a handful of spinach & squeeze of lemon juice. If you have some Garam masala sprinkle 1/2 tsp and finish with fresh coriander. Enjoy Do you want to learn to cook simple, delicious Indian dishes with me in the comfort of your kitchen at a time good for you. Then Spice Tin Recipe Club is for you. Throughout the year each month I’ll give you 4 new recipes so I’m not even going to overwhelm you with all 50 recipes in one go. Comment Spice and I’ll send over details to join at last years price of £68/yr. #onlinecooking #ondemandcookingclasses #indiancooking #learnanewskill #madefromscratch

Do you know you can make Indian dishes so tasty with just one simple step…. Learning Tadka! Do you know the secret to amazing Indian flavours is tadka? It’s a simple cooking technique where spices sizzle in hot oil, releasing their flavours and aromas. This one step transforms dishes like Tadka Dhal, Jeera Rice, Sambharo, and Bombay Potatoes into something truly delicious. Do you want to learn how to master it? It’s all inside Module 2 of Spice Tin Recipe Club! Let me show you how easy it is to add big flavour simply to your meals! Spice Tin Recipe Club easy way to learn how to cook authentic Indian food at home. Each month, you’ll get four simple recipes with clear, step-by-step recipe video that shows you exactly how to make delicious dishes. You’ll also discover how to use spices confidently, even if you’re a complete beginner. As a bonus, there’s a live cook-along session each month where you can cook with me in real-time and ask any questions you have. You can cook at your own pace, whenever it suits you! It’s all about making Indian cooking simple, enjoyable, stress-free and totally delicious. You can receive all of this for just £68—exclusively for newsletter subscribers! Comment Newsletter #BeginnerIndianCooking #LearnToCookIndianFood #IndianFoodForBeginners #LoveIndianFood #StartCookingIndian #SimpleIndianRecipes #IndianCookingJourney #IndianCookingMadeSimple #IndianFoodAtHome #IndianFoodLover #IndianCookingForEveryone #NewToIndianCooking #CookingIndianFromScratch #IndianFoodExploration #SpicesForBeginners

Do you ever wonder why Indian food tastes so complex? It’s all in the spice layering. 1. Tempering whole spices. This releases the essential oils in the whole spices eg cumin seeds, mustard seeds, cinnamon sticks, cloves, cardamom pods etc. 2. Sauté the onions slowly and then adding the ginger & garlic. 3. Ground spices eg coriander & cumin, turmeric & chilli powder. Infuses the sauce to be with warmth & heat. 4. A tomato base masala helps balance the spices with acidity and sweetness from the sautéed onions. 5. Just before serving garam masala adds a beautiful aromatic flavour completing with fresh coriander & and squeeze it f fresh lemon juice for freshness. Will you give this a try? Then once your masala is ready add your protein or veggies or both. Follow me @varshas_mistrykitchen for more tips & simple Indian recipes which you’ll enjoy cooking. #simplerecipes #indianspices #indiancooking #cookingwithspices #flavours #madefromscratch

Ever wish for a warm hug in a mug when your not feeling well? Try this my go to turmeric & black pepper tea, It’s so good and will help make you feel better. Turmeric works great as anti inflammatory & black pepper is its little side kick making it even better to help boost your immunity at this time of year. Or take this to the next level of deliciousness and make turmeric latte by adding some milk, honey, ground cinnamon & a sprinkle of freshly ground nutmeg. What do you drink when you are feeling under the weather and are you going to try turmeric & black pepper tea or the golden latte? #turmeric #turmericbenefits #turmerictea #warmdrink #turmericlatte #immunity #winterwarmer #immune

Come and join us for The Vegetarian Table - An Indian Festive Feast Experience at Varsha’s Kitchen. We welcome you to our home, my kitchen 😍 where you can relax, watch, and enjoy as I show you how to make 10 delicious Indian vegetarian dishes in just 3 hours. You’ll get to taste each dish, learn easy techniques, and leave feeling confident to recreate them for your family and friends this festive season. It’s going to be a lovely afternoon of learning, tasting, and having fun—no stress, just simply good food! The Menu: Spiced nuts & seeds Pani Puri Samosa Kitchori Swirls Dhokra Selection of chutneys Grand Vegetable Biriyani Raita Gajjar Halwa Masala Spiced Biscuits Saturday, 30th November | 12:00 PM – 3:00 PM
£55 pp | Limited spots, so book now! Link : The Vegetarian Table is in the bio. DM any questions or queries. #inperson #inpersonlearning #cookingclass #cookingexperience #indiancooking #indiancookingclass

Bombay Potatoes or Mumbai Aloo Recipe. These are one of my favourite ways to enjoys spiced pots. Save this recipe. Or if you want the ebook with 4 more simple yummy recipes comment recipes. Ingredients: 500g baby potatoes, washed and halved (you can use any variety) 2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds 
10g grated ginger
4 cloves garlic crushed or grated
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to taste) 11/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala (optional)
Salt to taste
Fresh coriander leaves for garnish (optional) To Make Wash and halve the baby potatoes. There’s no need to pre-boil them. Heat oil in a pan over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add the halved baby potatoes to the pan. Sauté for 10-15 minutes until they start to turn golden brown. Add grated ginger, grated or crushed garlic and sauté for another minute until the raw smell disappears. Add turmeric powder, red chilli powder, ground coriander, ground cumin, garam masala (if using) and salt. Mix well. Continue cooking the potatoes, stirring occasionally, until they are fully cooked and well coated with the spices. This usually takes about 15-20 minutes. 
Garnish with fresh coriander leaves if desired. Serve hot as a side dish with Chappati or rice. #easycooking #simplerecipes #cookingmadeeasy #quickrecipes #easyindianrecipes #cookathome #beginnerrecipes

“No…. Make your own. I’ll show you in our next zoom call” My lovely Spice Tin Recipe Club member Sue asked “will you be teaching us a Garam Masala mix or should I just buy one? My reply ⬆️ It’s simple to make especially if you have the whole spices already. Also every family has their own recipes & little tweaks. Main whole spices are cinnamon bark, cloves, cadamon, black peppercorns, sometimes I also add ground ginger. These are all the warming (Garam) spices. Whole cumin seeds, cardamom seeds adds to the (Masala) and then spices like star anise, bay leaf, ground nutmeg adds that bit of complexity. Whole seeds are gently toasted for a couple mins as this releases oils and enhances the flavour & releases a lovely aroma too, then it’s cooled before grinding to a fine powder. Garam masala is a great spice to have, can be used in various dishes. Usually added at the end of cooking, it can be part of a recipe too. It’s that versatile. Each family has its own garam masala recipe due to regional variations in culinary traditions, personal preferences for flavour balance (spicy vs. mild), and availability of ingredients. This also then results in unique blends passed down through generations, reflecting the diversity and richness of Indian cuisine. Do you use Garam Masala? Would you like to make your own? DM me I’ll send you this recipe. #spices #spicesofindia #indianspices #garammasala #garamspice #indiancooking #cookingfromscratch #learnindiancooking #guthealth #goodforguthealth #indiancooking

Home made Chapati Recipe….. make these and focus on getting the thickness even. Don’t worry about the shape. They will taste absolutely delicious whatever shape they are. If they are even thickness they will cook properly and quickly. Save this simple recipe & practice making chapati….. because they are so delicious 😋 Chapati/ Rotli 250g Wholemeal chapatti flour Or 125g wholemeal bread flour & 125g white bread flour 150ml warm water 1 tablespoons olive oil A little extra flour for rolling Equipment Bowl / rolling pin, floured board, frying pan or pancake pan To Make: 1. Combine the flours and olive oil in a large bowl. Gradually add the previously boiled water bit by bit to create a soft dough that is elastic but not sticky. (if it gets sticky add a little flour.)

2. Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Let the dough rest for a 10 mins or more. 
 Divide into 8 pieces, or less if you want bigger chappati.
 3. Heat a frying pan over medium heat until hot. 4. Take a piece dough, roll it into a ball between your palms, coat it with flour, then flatten it into a disc and gently roll it out. Coat in more flour if the dough sticks to your surface. 
4. Check the pan is hot, put the chapati on it. Wait for the edges to slightly cook (the chappati will start to bubble slighly. (takes about 30 to 40 secs). Then turn over, let chappati cook a little longer on this side. Turn again and using a spatula press down gently and gradually help the bubbles to rise. (check all the dough is cooked, uncooked dough will look dark & doughy). 5. Put on a plate and keep warm while you cook the rest of the chapatis. (wrap in foil to keep chappati warm). Eat plain or we like to spread our chappati with a little butter or olive oil. 6. Cooked chappati taste great the next day, either enjoy at room temp or pop back on to a dry fry pan and heat. Cooked chapatti’s also great to freeze. #quickandeasyrecipes #homem

Brown Basmati Jeera rice (cumin rice) 4 servings: Ingredients: 200g brown basmati rice 500ml water 2 tablespoons oil 1 teaspoon cumin seeds 2-3 green cardamom pods 4-5 whole cloves 1-inch cinnamon stick 1 bay leaf (optional) Fresh coriander to garnish Salt to taste To Make Rinse the basmati rice under running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Soak the rinsed basmati rice in water for about 20-30 minutes. Drain the water before cooking. In a saucepan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until they release their aroma. Add whole spices green cardamom pods, cloves, cinnamon stick, and bay leaf. Saute for another 30 seconds to allow the spices to infuse the oil. Add the soaked and drained basmati rice to the pan. Stir gently to coat the rice with the infused oil and spices. Pour in 475ml of water ( more if using brown basmati rice) and add salt to taste. Bring it to a boil. Once it comes to a boil, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15-18 minutes or until the rice is cooked and the water is absorbed. Once the rice is cooked, turn off the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy. Fluff the rice gently with a fork to separate the grains. Remove the whole spices if desired. Garnish with fresh coriander leaves if you like. Serve hot as a side dish with your favourite curry or dhal. Enjoy your delicious and aromatic Jeera Rice! Adjust watering and cooking time if using brown basmati rice. #simplerecipes #basmatirice #cuminseeds #cuminrice #easyrecipes #indiancooking

This will become your favourite go to Dhal….. trust me 😊 You will need: 4 servings 250g Red Lentils 2 tablespoons olive or coconut oil 1 tsp cumin seeds 1 medium onion chopped 4 cloves garlic grated or crushed 6 cm ginger grated 1/2 tsp chilli powder (add more according to your taste) 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground turmeric 1 tsp salt 400g tin chopped or plum tomatoes Juice from 1/2 lemon (or depending on taste) 3/4 tsp Garam Masala 1 tablespoon finely chopped coriander leaves & stalk. To Make: Wash & rinse Dhal (soaking optional). Heat chosen oil in a deep saucepan on medium heat. Add cumin seeds. Once they sizzle add chopped onions. Allow onions to gently cook until soft & golden (7-10 mins). Add grated ginger & garlic stir & fry for a min. Add chilli powder, turmeric, ground coriander, cumin & salt. Let all spices fuse together for a minute. Add drained lentils, stir gently. Add tomatoes & mix. Add either 2 cups or two empty tins of water. Bring to a gentle boil then lower heat to simmer for 20-30 mins or until cooked. Taste, adjust seasoning. Complete with Garam Masala if using, lemon juice & coriander. Enjoy with a little side salad, Chappati or basmati rice, couscous, quinoa, cauliflower rice, roasted veggies….. endless ways to enjoy this Dhal. Great in the fridge for 5 days and it’s perfect to freeze too. Make it & let me know #nationalcurryweek #cookingfromscratch #dhal #indiancooking #indiancookingathome #redlentils #familyrecipe #varshamistrykitchen