An alternative to the traditional South Indian, Rice Urad dal dosai, It is made from semolina tempered sesame & cumin and fried in a flat circular shape.
Roasted to enhance the exotic flavour, Baigan Bharta is a traditional preparation of mashed aubergine with the pungent goodness of ginger and chillies. Serve as a main course, accompanied with jeera rice, naan bread or chappatis
The fresh tender green leaves of the fenugreek plant, called Methi have a bitter-sweet flavour and are widely consumed as a regular green vegetable in Indian cooking. Shana Methi is chopped and may be used immediately from frozen, making them a tidy and convenient way of enjoying the vegetable at its best.
Chin Chin is a crunchy deep-fried snack and ideal light refreshment for you and your guests. Chin Chin can last for weeks if stored in an airtight container. With no baking involved in this recipe, Chin Chin is one of the easiest snacks to make.
Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller and have a more delicate taste. The first flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed.