Hot oil 180°C/350°F For best results always cook from frozen. Remove all packaging. Deep Fry in preheated oil for 8 - 10 minutes until crispy and golden brown. Drain well before serving. Cooking Precautions: All appliances vary, these are guidelines only. Take care as spitting may occur. Check food is cooked thoroughly and piping hot throughout before serving. Take care as fillings can be extremely hot after cooking.
An exotic dish from the northern region of India. Roasted to enhance the flavours, the aubergines are mashed with ginger, chillies and mixed spices. Serve as a main dish or a side dish with naan bread or chapattis.
KTC gram flour is finely milled from Channa Dall, a variety of chick peas, and is essential in Indian cuisine when cooking bhajees, pakoras and many traditional sweets.
Pack Size: 2kg
Ghee is clarified butter without salt
The secret ingredient that gives Indian cooking
Used to promote a healthy appetite and to nourish the body
Widely used in Indian cuisine
When dried, the coconut flesh is called copra. The various parts of the coconut have a number of culinary uses. Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes. Coconut flour has also been developed for use in baking.