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Best Bazaar

Phone: +61 3 9731 6811

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23.01.2022 Visit Best Bazaar today and grab the best chutney for your samosa!

20.01.2022 Visit Best Bazaar today and get all you need to prepare a bowl of delicious Aalu Gobi! Recipe for Aalu Gobi: Ingredients:... 3 coloured chillies , seeded and chopped 1 small bunch fresh coriander coconut shavings 1 small head cauliflower, or a big one, cut into large florets 1 splash vegetable oil 1 tablespoon black mustard seeds 1 large pinch asafoetida (heeng) 12 curry leaves, pulled off their stalk teaspoon ground turmeric 4 medium-sized potatoes, peeled and cut into chunks 1 big handful frozen peas Method: Bring a pot of salted water to the boil and add your cauliflower. Bring back to the boil for 1 minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side. Heat a wide pan big enough to hold all the ingredients at once. Add a good splash of vegetable oil and when its hot, add the mustard seeds, the asafoetida (heeng), the curry leaves and turmeric. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt. Cover with a lid and simmer gently until the potatoes are just cooked. Add the peas, chillies and cauliflower florets, stir and replace the lid. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and some coconut shavings and serve.

16.01.2022 Call now to inquire or visit us at Tarneit Gardens Shopping Center, 747 Tarneit Road, Tarneit.

14.01.2022 A thaal full of happiness!

09.01.2022 Visit us today!

05.01.2022 Looking for the best ingredients for biryani? Visit Best Bazaar today! Recipe for a delicious chicken biryani. Ingredients... 1 to 2 kg chicken (preferably bony & fatty) 1 kg basmati rice 100 to 150 g Yogurt 3 to 4 tsp. salt (according to taste) 1 medium onion 6 garlic (Lehsan) cloves 1 tbs. ginger (Adrak) paste 12-16 green cardamom (Choti ilaichi) 1 to 2 tbs. garlic (Lehsan) paste 16-20 cloves (Laung) 1 cup oil/ghee 2-3 tbs. Kewra tsp. yellow food colour 1 pinch saffron (Zafran) tbs. lemon juice Method: Add chicken, salt and garlic (Lehsan) cloves in a pot with one glass of water. Cook on low flame till the meat is tender and the water dries. Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat. Simultaneously soak the rice in water for half an hour. Boil the rice with 1 tbs. of salt and tbs. of lemon juice till it is cooked. Drain the water and keep it aside. Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top. Sprinkle on it a solution of Kewra, yellow food colour and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water. Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum). When the rice is done, the biryani is ready. Serve with salad or Garlic (Lehsan) chutney and Raita. Serving: 6-8 people

04.01.2022 Enjoy spicy Daal! Ingredients: Red Lentils - 150g... Chana Daal - 20g White Onion - 1 large, coarsely chopped Fresh Whole Green Chillies - 2-3 to taste Ground Turmeric - 1 tsp Salt, to taste Coconut Oil - 1 tsp Dried Red Birds Eye Chillies - 3-4 Black or Brown Mustard Seeds - 1 tsp Cumin Seeds - 1 tsp Curry Leaves - 6, fresh or dried Garlic Cloves - 3, finely chopped Method: Rinse the red lentils and chana daal in several changes of water, until the water runs clear. Add 450 ml boiling water, the washed red lentils and chana daal, the chopped onions, the whole green chillies, salt to taste and the ground turmeric to a large pan. Bring to the boil, cover the pan and cook until the lentils are soft. Allow to cool slightly, temporarily remove the whole green chillies and blend to your preferred consistency, then replace the green chillies and cover the pan. For the tadka: in a small pan, heat the coconut oil until very hot, add the chopped garlic, red bird chillies, mustard seeds, cumin seeds and curry leaves. Fry until the garlic turns brown and the mustard seeds are popping, stirring continuously. Tip the tadka in to the blended lentils - do not stir. It should sizzle. Replace the lid and leave to stand for 5-10 minutes to allow the flavours to infuse before serving. Stir just before serving.

03.01.2022 Enjoy making a delicious Mango Chutney! Visit us today Follow the recipe below to enjoy a scrumptious Mango Chutney Ingredients:... 2 kg mangos 8 cardamom pods 2 cloves of garlic 1 fresh red chilli 500 ml white wine vinegar 400 g granulated sugar 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon chilli powder 2 teaspoons nigella seeds 8cm piece of ginger Method: Peel, stone and roughly chop the mangos; set aside. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli. Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres. Meanwhile, gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar.Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.

02.01.2022 Visit us today and make a delicious Bombay potato salad! Recipe for Bombay potato salad: Ingredients: ... 1.5 kg salad potatoes olive oil 1 teaspoon cumin seeds 1 tablespoon turmeric 1 red onion 1 lemon 2 tablespoons mixed seeds, such as pumpkin and poppy 1 bunch of mixed fresh herbs, such as parsley, mint and coriander 1 large handful of fresh peas Method: Preheat the oven to 190C/375F/gas 5. Bring a large pan of salted water to the boil. Leaving the skins on, halve any larger potatoes, then place them all in the water and parboil for 8 to 10 minutes. Drain, steam dry, then transfer to a roasting tray. Crush slightly with a fork, drizzle with oil, then sprinkle over the cumin seeds and turmeric. Season, toss to coat, and roast in the oven for 20 to 25 minutes, or until golden and crisp. Peel, finely slice and place the onion in a shallow bowl, squeeze over the lemon juice and leave to soak. Toast the seeds in a dry pan and set aside. Pick and finely chop the herb leaves. When the potatoes are ready, leave to cool a little, then transfer to a serving bowl. Add the onions, herbs, peas and a drizzle of oil. Toss to coat, then serve sprinkled with the toasted seeds.