My Quick Chickpea Curry

Chick Pea (Kabuli Chana), this delicious, nutritious, high protein pulse is popular amongst vegetarians the world over. Available dry or tinned, can be used in various dishes from soups, curries, salads and not forgetting to make houmous. The Indian chickpea curry can be cooked in various ways, below is my quick and easy guide to one that you can knock up in 45 minutes.

Ingredients

1 tinned chickpeas, washed (240gms)

1 tinned Italian peeled tomatoes, sieved (240gms) 

1 medium onion, finely chopped

3tbsp sunflower oil

1tsp cumin seeds

1tsp crushed garlic,

1tsp crushed ginger

1 fresh green chilli, finely chopped (optional)

2tbsp fresh coriander, finely chopped

1tbsp gram flour

½ tsp ground turmeric

½ tsp chilli powder

½ tsp ground cumin

½ tsp ground coriander

1tsp garam masala

1tsp salt

Serves 2-4

Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds and allow to fry for 30 seconds.

Add in the onions and allow to sauté until they soften and brown slightly. 

Next, add in the garlic, ginger, green chilly, fresh coriander and stir fry for a minute or two.

Sprinkle in the gram flour and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.

Pour in the sieved tomato juice, chick peas and stir in well. Cover with a lid, reduce heat and allow to simmer for 15 minutes.

Sprinkle in the remaining spices and salt, stir and allow to simmer for a further 10 minutes with the lid covered.

Serve hot with Naan Bread

Going Green

Our new bins are now recycling half of our waste.

Treatment For Diabetes

Jamuns Now In Stock

For more information on the health qualities Click

Econa: The Original West Indian Sauce

Even today The West Indian Original Hot Pepper Sauce still packs a punch and is often found next to the ketchup in most cafes.

Other Flavours available:

Barbados Creole Pepper Sauce
Jamican Jerk BBQ Sauce 
West Indian Smooth Papaya Hot Pepper
 Thai Chilli & Garlic Sauce
Thai Chilli & Ginger Sauce
Thai Sweet Chilli Sauce
Indian Sweet Mango Chilli
American Chilli Ketchup
Louisiana Cajun Hot sauce
Texan Chilli BBQ Sauce

For more information check out the Econa Website

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www.disabledgo.info

Guava

Guava in season now.

Health Qualities of Guava Please click

Scores On The Doors

Good food safety management. High Standard of compliance with food safety legislation.

Chhundo -Shredded Mango Chutney

Chhundo

Another favourite Gujarati chutney consisting of large ripe green mangoes, which is grated and cooked in sugar and spices.

Our own Fasal brand of Chhundo is one of the best in the market and comes in 450gm, 1.2kg, 2.4kg and 5kg jars.

Alphonso is back in Season

The favourite mango is back in the shops for a few months.

Indian Grocery Pictures Of Patel Brothers by Nirja Patel

A Truly Refreshing Experience

Chai is often made by boiling equal quantities of milk and water, with loose tea, tea masala and sugar added, which infuse the flavours in the brewing process to become Masala Chai (Spiced Tea). The outcome of the taste varies according to the strength and quality of the tea leaves to the various spices used in the tea masala. Recently we have imported Society Masala Tea, which is going down a treat with some of our masala tea drinking customers, which can't stop raving on about it. Tea Leaves infused with Ginger, Cardamom, Black Pepper, Clove, Cinnamon, Nutmeg, Lemon Grass & Mint for that truly refreshing experience.

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Keep the magic alive

We are supporting the Great Ormond Street Hospital Charity by placing collection boxes on our counters and are thankful to our customers for having raised well over £300 by donating so far.

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Bombay Onions

 

Bombay Onions pack a punch, much stronger in taste than English and Spanish types.

Bombay Onions Relish

Ingredients

4 large Bombay Onions

1tsp Chat Masala

1tsp Deggi Mirch

1tsp Colman’s Fresh Garden Mint Sauce

1tsp fresh lemon juice

½ tsp salt

Preparation

Peel and slice the onion to desired size, leave to one side.

In a bowl, sprinkle in the chat masala, deggi mirch, salt, lemon juice, Colman’s fresh garden mint and stir well with a fork.

Add the sliced onions and mix well using a fork. Cover tightly with some cling film and leave to chill in the fridge for a couple of hours or overnight for best results, before serving.

Compliments curries, barbequed meats or sprinkled on your favourite dishes.

 

Bombay Onions

 

Bombay Onions pack a punch, much stronger in taste than English and Spanish types.

Bombay Onions Relish

Ingredients

4 large Bombay Onions

1tsp Chat Masala

1tsp Deggi Mirch

1tsp Colman’s Fresh Garden Mint Sauce

1tsp fresh lemon juice

½ tsp salt

Peel and slice the onion to desired size, leave to one side.

In a bowl, sprinkle in the chat masala, deggi mirch, salt, lemon juice, Colman’s fresh garden mint and stir well with a fork.

Add the sliced onions and mix well using a fork. Cover tightly with some cling film and leave to chill in the fridge for a couple of hours or overnight for best results, before serving.

Compliments curries, barbequed meats or sprinkled on your favourite dishes.

 

The different types of south Asian Kebabs you may find on menus

Sheekh - marinated mincemeat cooked on skewers.

Tikka or Botti - cubed meats, marinated, skewered and barbequed.

Chapli - finely ground mincemeat, marinated in herbs, spices, egg and then shallow fried.

Shami - mincemeat patties made from spices and yellow gram, shallow fried.