POT Noodle Chicken & Mushroom 90g

Ahmed Pickles contain fresh fruits and vegetables, preserved in salt, mustard oil and vinegar with spices.

One of the most commonly used Indian spices.These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Available in 100g bag.

The green midsized leaves are joined to a main stem and have a faint aroma which can be experienced while cooking. Apart from being widely used in medicines, it is widely used in many cuisines. These leaves are used extensively in Southeast Asian cooking, adding a very distinct flavor and aroma to assortment of dishes.

Coriander seed is possibly the most important ingredient in Indian curries and dried roasted Coriander seeds or dhana dal are eaten as a snack. Coriander seeds are also an essential ingredient in tagines. Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.

Normally sauteed in hot oil before adding vegetables to your dish. Used in pickles and chutneys and an important ingredient of the Vindaloo. Sprouts easily like cress. Excellent in salads. Available in 400g bags.

Toor dal is the most widely used dal in India. This ochre-colored split pea has a slightly sweet, nutty flavor.