Gor Keri

Fasal Gor Keri served with mini poppodoms

The Fasal Gor Keri is propbably the best mango chutney in the world, bold statement I know, though you need to try it to agree, my customers do.

Gor meaning palm sugar and Keri meaning mango, is an exquisite combination of a  spicy, sweet and sour chutney. Chunks of large green ripe mango, with skin marinated in sugar, selected spices to create a mouthwatering fusion that just melts in your mouth. 

Our own Fasal brand of Gor Keri comes in 450gm, 1.2kg, 2.4kg and 5kg jars.

Jerk Lamb Chops

Jerk Lamb Chops

A month to go for Notting Hill Carnival and I'm thinking of something spicy and meaty for lunch today! Love jerk chicken and at the butchers decided to go for lamb front chops, to marinate in my favourite jerk seasoning from Grace. This marinade sure does pack a punch and the goodness of Jamaica, tastes unbelievable.

Jerk Lamb Chops - In a large mixing bowl add 2 tablespoons of Grace Jerk Seasoning paste and squeeze a whole fresh medium yellow lemon into the paste and mix well. Take 1kg of lamb front chops, 15mm thick cut, place in the bowl and mix well. Leave to marinate for an hour minimum.
Cook on a barbecue or place in a roasting tray and into a pre-heated oven at 200°C for 45 minutes turning once, remove and serve hot.

Rice Idli

Rice Idli & Sambhar

A light, healthy and delicious dish that can be eaten any time of the day, originated from south India, traditionally Idli is made from rice flour, black gram flour, water and salt. Steam cooked in a special Idli tray and served with a Sambhar (an Indian style soup) & Coconut Chutney.

Various variations of Idli's can be made from the use of semolina instead of rice, added fenugreek and spices as the above picture to small mini ones. We have a range of Instant Idli Mixes, all you would need is to buy yourself an Idli Tray which can be purchased at Asian cookwares. 

Baked Beans Indian Style

The day I was intrigued about Indian cooking, came in the late seventies, when my father introduced me to spiced up Heinz baked beans one of the most famous tinned meals ever produced! When my father arrived in the UK from India in the sixties it was very hard to get some of the spices and lentils used in Indian cooking, so he would experiment with what he had. He would heat some oil, add a teaspoon of cumin seeds, a sliced medium onion and a couple of fresh green chillies. Once the onions were caramelised the tin of baked beans would be added and hey presto! Nowadays I add a pinch of chilli powder, turmeric, garam masala to the beans and garnish with some fresh coriander, it goes well on toast or complemented with an omelet. As curry became more and more popular around the UK, even Heinz bought out a special Heinz Curry flavour. A true example of East meets West.

My Spiced Up Baked Beans

Quick & Easy Hot Bean Salad

Hot Soyabean Salad

INGREDIENTS (serves 4-6)

500gms Cooked Soybeans (Boil dry soyabeans for 3 hours or use Tinned)

1tbsp crushed ginger

1tbsp fresh green chillies finely sliced

2tbsp fresh coriander, finely chopped

5tbsp olive oil

1pcs green bell pepper, finely chopped

2medium ripe tomatoes, finely chopped

½tsp turmeric powder

1tsp pomegranate powder

1tsp mango powder

2tsp salt

1tsp ground cumin

1tsp chilli powder

3 medium red onions, finely chopped

COOKING

Heat the olive oil on a medium heat in a fairly large non-stick pot. Once the oil is fairly hot, throw in the onions, ginger, chillies and saute for 5 minutes, stirring.

Add in all the spices, beans, tomatoes, peppers, salt and stir in well. Cook for 10 minutes and serve hot, sprinkle a little lemon over if you wish.