Indian Sweet & Sour Sauce

Taste's Tamarind Samosa Dip Sauce is the pefect dipping sauce to any starter dish, It's sweet, sour and spicy all at the same time.

Goes well with Samosas, Spring Rolls, Chips, Cassava, Kebabs, Burgers.........

Masala Cassava with Yogurt, Taste's Samosa Dip Sauce and sprinkled chilli powder.

Everyone Loves Samosa's

New Flavour's of Frozen Mini Samosa Fillings Pizza & Jalapeno & Cheese

My Baingan Bharta



Spicy Aubergine Mash topped with onions and chillies, served with butter toasted rolls and garlic chutney

Quite a surprising marinade

The Patak's Tikka Masala Curry Paste is quite often used to make the sauce for such dishes as the Chicken Tikka Masala, though I have found it to be quite a marinade by adding a few extras.

In a bowl add 2 tbsp natural plain yogurt, pour in 100ml single cream, 1 tbsp of each crushed garlic, ginger and chillies, 1 tbsp of fresh lemon juice, 1 tsp ground black pepper and 2 tbsp of Patak's Tikka Masala Paste. Whisk to form a paste and marinate 1kg of your choice of meats or vegetables.

Sweetcorn in a Spicy Yogurt Curry

  

Ingredients

500gm sweetcorn  

3 medium onions chopped 

1tbsp fresh ginger, finely crushed

3-4 fresh green chillies finely chopped

4tbsp sunflower oil

500gm natural plain yogurt, whisked, add 300ml water & whisk again

2tsp cumin seeds

1tsp chilli powder

1tsp ground coriander

1tsp ground cumin

1tsp turmeric powder

3tbsp gram flour

2tsp salt

Preparation

Heat oil up in large pot on a medium heat. Once hot add cumin seeds and allow to crackle for 15 seconds. Add the onions, crushed ginger, fresh chillies and stir fry  until onions soften.  Remove pot from the heat, add the gram flour and stir  rapidly, once all flour has dissolved, pour in the yogurt       mixture, stir and put back on a low heat. Sprinkle in the dry spices and sweetcorn, stir in well and allow to simmer for a further 15 minutes.

Serve hot!

New Date Pickle For The Menu

New Kharek Pickle

Kharek (Dry Date) as in the fruit. This is one of our new pickles on the market, a gujrati style consisting of spices and jaggery, something different for the menu.

In Stock While Stocks Last

What to do with left over Rice?

Yesterdays Rice stir fried in olive oil, black cumin seeds, garlic, fresh green chillies, fresh coriander, ground turmeric, chilli powder and salt to taste

Hot Mixture

Garam Masala (Hot Mixture) is a blend of 5 to 7 different whole spices ground into a powder. It’s a key ingredient to Indian cooking and adds flavour and colour to any dish. People tend to sprinkle it over the dish, just at the end, though it can be used early in the cooking process. Available in all good Indian grocery shops, there are many brands and qualities to choose from or make it yourself at home.

I remember making one with around 20 different whole spices roasted in a large wok until fumes filled the kitchen, the smoke alarm went off and I couldn’t see what I was doing because my eyes were burning from the intoxicating incense! After the spices cooled down, I ground them in a coffee grinder, sieved and bottled to use in all my favourite dishes; believe me it was a potent mixture!

To make Garam Masala yourself, try this typical mixture, grind them in a coffee grinder until finely ground and use:

 1 tsp Black peppercorns

3 pcs Cassia Bark

1 tsp Cloves

2 Black Cardamoms (seeds only)

1 tsp Whole Coriander Seeds

1 tsp Black Cumin

3 pcs Whole Red Chilli

The puffed rice snack



Sev Mamra

The Sev Mamra is one of the most popular Gujrati snacks around and found in nearly every home. Sev is the thin noddle savoury snack which is made from gramflour and fried using special equpment. The Mamra is puffed rice, in other words fried rice. The two are tossed in a little oil, mustard seeds, ground turmeric, chilli powder, salt and sometimes sugar, roasted peanuts are an optional!

Great with your morning Chai!

Sev Mamra is available ready made, in various sizes at your specialist Indian Grocer's or sweet shops.

Raw Green Mangoes in Season

The sour stuff is back and pickle time is here, south Asian people just love the raw mango! Either pickles, chutney's or relishes the use of the raw mango is endless even Mango Curry, which know doubt my old man will be cooking up in the next few weeks is simply amazing!

Here's a few ideas for the Raw Green Mango, relishes that compliment various dishes throughout as well as for the barbecue season.

 Mango & Onion Relish Typically Gujarati style relish, sliced mangoes, sliced red onions, cumin seeds, chilli powder, a little jaggary and a pinch of salt are mixed together well and left to marinate in the fridge for a few hours.

Mango & Chilli Salad
Diced mangoes, red onions, green bell peppers, tomatoes, grated carrots, fresh coriander, chilli, lemon juice, pinch of ground cumin and salt. Again mixed together well, before allowing to chill for a few hours.

What to do with left over Rice?

Yesterdays Rice stir fried in olive oil, black cumin seeds, garlic, fresh green chillies, fresh coriander, ground turmeric, chilli powder and salt to taste

Gobi Masala

Cauliflower In Spicy Coconut & Almond Sauce

Only one crisp will do with my sarnie!

My Favourite Lays Cream & Onion 

Why does the packaging sort of remind you of Walkers Crisps in the UK?

Because it is!

Lays is the original name of this famous brand, and Walkers is the name we know of it in the UK, both owned by Pepsico. While Walkers is advertised by football legend Gary Linekar, in India, Lays is endorsed by none other than Indian Cricket Captain Mahendra Singh Dhoni.

And like in other countries and other names of the same brand, other flavours come about due to personal taste's, in India we have Magic Masala.

Lays Now In Stock

The Bitterest Vegetable of all......

Most of my friends won't go anywhere near the Karela (Bitter Lemon), as it is so bitter and tasteless that not even words can describe this pointless vegetable.

Or is it?

Believe it or not this pointless vegetable has the properties to control diabetes and is often bought by my customers for the extraction of it's juice. Only one knows how they drink the stuff! For more information on Karela & Diabetes click on Diabetes UK

My Gujrati Karela Sabzi

Ingredients

1kg fresh Karela sliced

4 medium white onions, finely sliced

5-6 garlic cloves, finely chopped

4-5 fresh green chillies, finely sliced

6tbsp sunflower oil

2tsp ajwain seeds (carom)

pinch of asafoetida

1tsp garam masala

1tsp turmeric powder

1tsp chilli powder

1tsp ground coriander

1tsp ground cumin

1tsp pomegranate powder

1 ½ tsp salt

100gms jaggery

Serves 4-6

Preparation

In a fairly large pot, preferably one with a lid, heat up the oil on a low heat. Once hot add in the ajwain seeds and allow to crackle for 15 seconds, throw in the chopped garlic and sliced green chilles and stir fry for 1 minute.

 Add a pinch of asafoetida and straightaway throw in the sliced onions, karela, stir and cover with a lid, for 30 minutes, stirring occasionally.

Sprinkle in all the spices, jaggery, salt and stir well, cook for a further 5-10 minutes, serve hot with thin chapatti's.

Warning: This hot compliment is addictive

There is only one Pataks Chilli Pickle, this spicy green stuff compliments any Indian curry. Its so good infact i have friends who eat the stuff straight out the bottle. Cut green chillies marinated in oil, mustard, fenugreek and spices. 

Available in 283gm or 2.2kg catering jars.

<> <>

Pataks Chilli Pickle