Our own brand of Whole Wheat Flour

Fasal Chakki Atta available in 5kg & 10kg packaging

Our Chakki Atta is made from Bhalia Wheat - A long grain of wheat grown without any irrigation since centuries in Bhal Pradesh of Gujarat. Has very high protein content and sweet in taste.

My Perfect Vegetarian Starter

My Spicy Paneer, Mushroom & Spinach Spring Rolls

It has too melt in you're mouth.......

Most of my friends will agree, we grew up with Lamb Curry's that melted in the mouth. We saw our dad's brewing up a lamb for hours, because he wasn't happy if it was slightly tough on the teeth, only when it was right, it was brought out to the table. That's how I still like it.

I often hear people complaining about tough meats like lamb, mutton and how long it took to cook. The answer lies in raw papaya, which is a natural tenderiser and believe me, works wonders. 

Papaya & Papaya Paste

Take a raw papaya, like the one above, peel the skin, remove the seeds, liquidise to form a paste and marinate in 1 kilogram of meat with spices for up to 3hours or overnight for best results. If you can't get hold of raw papaya's, you can purchase To-Op Papaya Paste, at specialist Indian grocer's.

If you can't get hold of either, sprinkle a tiny amount of ground nutmeg and rub into the meat, which also does the trick.

Creamy

Sweetcorn in a spicy creamy spinach sauce

Lentils and Beans

A Selection Of Lentils & Beans

Through the years lentils and beans have increasingly become more and more popular throughout the west, especially amongst vegetarians, due to their nutritional value. From various types of lentils to making Indian dals or soups to a wide selection of beans used in salads or curried dishes, the uses are endless.

For those who have never cooked with lentils before, I cook with them all the time and recently tried a recipe with green lentils and was blown aware with the soft nutty, creamy texture. That I had to put this recipe up and recommend that vegetarians and non- vegetarians alike, get cooking!

Ingredients

500gm green lentils

2 medium onions, finely chopped

6 garlic cloves, finely sliced

1 ½ inch piece ginger, finely sliced

2-3 fresh green chillies, finely chopped

5 medium tomatoes, chopped

40gm fresh coriander finely chopped

1tsp turmeric powder

1tsp chilli powder

2tsp ground coriander

1tsp ground cumin

½tsp ground white pepper

2tsp salt

6tbsp sunflower oil

½ juice of fresh yellow lemon 

Serves 4-6

Preparation

First of all, you will have to soak the lentils for upto 12 hours.  Use a big pot, a litre of water and cover with a lid.

Remove the water and add 750ml of fresh cold water, bring to the boil and simmer for 20 minutes, remove from the heat and leave to one side.

In another large pan, heat up the oil on a medium heat, once hot, throw in the, onions garlic, ginger, green chillies and saute until brown.

Throw in the fresh coriander and stir fry for a minute.

Add in the chopped tomatoes, reduce heat and cook for 15 minutes, stirring occasionally.

Sprinkle in all the dried spices, stir well and pour in the lentils and lemon juice. Simmer for 30 minutes.

Green Lentil Dall