Ananda’s Gourmet spice kits at mmm… and glug…

Ananda's Gourmet spice kitsThis Saturday (17 February 2018) we are holding a free tasting of Ananda’s Gourmet Indian curry spice kits at mmm… and glug…, with Indian-brewed beers to match.

Ananda’s spice packs are pre-mixed and perfectly proportioned to recreate the authentic flavours of India.

Each kit has its own shopping list (for any fresh ingredients) and an easy-to-follow recipe inside.

Ananda will be tasting her:

  • Paneer Masala
  • Hyderabadi Lamb Korma
  • Goan Prawn Curry
  • Indi Burgers.

We will also have the full selection of Ananda’s vegetarian, chicken, lamb and fish spice kits for you to choose from.

White Rhino Brewing Co.

We will also be tasting our new ‘White Rhino’ Indian-brewed IPA and lager on the day (over 18s only).

White Rhino Brewing Co, India’s first craft brewery, was set up by a team 
of young brewers with the aim of bringing both quality and variety to the Indian beer market.

Their goal was to make 
beer for India that would stand up to an international standard.

Want to know more?

Other tasting events at mmm… and glug… (all from 1pm)

  • Friday, 2 March – Spanish Cava tasting: Taste our amazing Villarnau Cava (Hint: ahead of Mother’s Day)
  • Saturday, 16 June – Firebrick Brewery tasting: Taste Firebrick’s Blaydon-brewed beers and sort the perfect Father’s Day gift.

Little Turban curry sauces at mmm…

Little Turban sauces at mmm

‘Little Turban’ (aka Harj) is an artisan producer of modern regional Indian cooking sauces available at mmm…

Their vision is to introduce real authentic, regional flavours and aromas from around India to your dining table.

Little Turban’s products reflect the diverse flavours, aromas, spices and tastes India has to offer.

Each of their cooking sauces is inspired by a regional classic steeped in tradition and influenced from past generations and rulers.

Little Turban at mmm…

Rich and aromatic Lababdar Curry

A meal fit for Royalty!

A rich sauce made with a cashew nut paste, cream and butter for that decadent experience.

This dish originates from the Mughal era and has stood the test of time as a truly rich royal dish from Hyderabad.

Rustic and hearty Kashmiri Rogan Josh

The famous Rogan Josh created in the way it was orginally created with freshly ground Kashmiri chillies.

These chillies give this sauce a deep red colour.

Combined with a blend of aromatic spices and tomatoes this sauce is a umami hit, which gives it an amazing meaty taste.

Creamy and aromatic Makhani Masala

Creamy, rich and well spiced is the only description for my version of the famous Butter Chicken made famous in Old Delhi

Little Turban was inspired to recreate it with his special blend of tandoori spices.

A real must for lovers of Butter Chicken and for those that enjoy a little spicy kick.

Hot and spicy Naga and Mango Curry

Little Turban’s take on the classic chicken curry but with a bit of kick.

This smooth sauce is combined with a special garam masala blend, naga chilli and mango pulp.

This combination gives the sauce a great balance of heat and sweetness.

A must for chilli lovers.

Creamy coconut Goan Fish Curry

Inspired by Harj’s (aka Little Turban) trip to Goa.

This creamy coconut based sauce brings together a blend of complex spices together which embodies the coastal flavours of Goa.

It’s great with with fish and seafood, as well as chicken, lamb, beef and pork.

Meet the producer – Little Turban’s sauces are already hugely popular with our customers at mmm… so come and try one yourself from 1pm on Saturday, 11 March with Harj himself.

Want to know more?

Kwan’s Kitchen stir fry kits at mmm…

Kwan's Kitchen at mmm...

Kwan's Kitchen family photoKwan’s Kitchen, award-winning Chinese condiments and stir fry kits at mmm… can help you create restaurant quality dishes at home in minutes.

The Kwan family knows a thing or two about the Great British taste for Chinese cuisine.

For more than three decades, they have been preparing authentic Chinese food that excites the taste buds of their restaurant clientele.

Originally from Guangdong province in South China, Kwan’s Kitchen take inspiration from the vast array of Chinese cuisine on the Chinese mainland and Hong Kong.

Kwan’s Kitchen at mmm…

Spicy Szechuan meal kit – this spicy kit uses a delicious blend of tomato and garlic combined with Kwan’s award winning Szechuan chilli oil to give you a true taste of Sichuan cuisine.

Kwans_Kitchen_spicy_SzechuanBlackbean and garlic meal kit – this stir fry meal kit uses freshly ground blackbean and garlic combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Aromatic curry meal kit – this kit uses a fine blend of herbs and spices combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Sweet chilli with sesame and coriander meal kit – this Sweet chilli stir fry kit uses a delicious blend of fresh red chillies combined with Kwan’s award-winning salt and pepper spice blend.

Unlike commercial sweet chilli sauce Kwan’s don’t dilute the chillies with water or saturate with sugar.

How to use the kits – simply choose your favourite meat and vegetables, follow the simple three step process and you have a restaurant quality Chinese meal in 10 minutes!

Salt and pepper spice/hot salt and pepper spice – Kwan’s traditional family blend of five spice, ginger and garlic has been used in Kwan’s restaurants since 1978.

Experience authentic Chinese flavours with this versatile seasoning blend.

Want to know more?

Chickpea, kidney bean and spinach Shemins Pastes curry

Chickpea, kidney bean and spinach curry
Serves 4
A quick, easy and delicious curry using Shemins Pastes and other ingredients from mmm... (as well as spinach from our favourite greengrocer in the Grainger Market)
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 medium onion
  2. 1 tbsp of cooking oil
  3. 1 400g can of chopped tomatoes
  4. 100g of Shemins curry paste (we used the mild)
  5. 1 400g can of chickpeas
  6. 1 400g can of kidney beans
  7. 200g of fresh spinach
  8. Juice of half a lemon.
Instructions
  1. Fry the chopped onion until golden brown then add the tomatoes and curry paste.
  2. Simmer for 7-8 minutes (adding a little water if needed) then add the chickpeas, tomatoes and spinach.
  3. Cook for a few minutes then season to taste and add the juice of half a lemon.
  4. Serve with rice, naan or whatever you fancy.
Notes
  1. We had a jar of Mr Vikkis mango chutney to hand - well, you have to have a bit of mango chutney with a curry after all!
mmm... and glug... http://mmm-glug.co.uk/

Recipe courtesy of Shemins Pastes, which are available at mmm…

More Shemins’ recipes are available here.

More recipes from mmm…

Shemin’s curry pastes at mmm…

Shemin’s Indian and Thai Curry Pastes at mmm… are a deliciously authentic, multi-award winning curry paste range, based on traditional family recipes.

Whilst growing up in Uganda, some of Shemin’s most treasured memories were of her mother preparing food in the courtyard of the kitchen.

She was surrounded by foods flavoured with fresh fragrant herbs and spices, and a love for great cooking.

Inspired by these memories, Shemin created a range of fresh curry pastes based on her traditional family recipes.

You can use these versatile pastes to make a huge range of delicious Indian and Thai food including all your favourite curries.

As TV Chef James Martin said about Shemin’s pastes himself: “A curry to beat any takeaway in 15 minutes. Now that’s magic.”

What we sell at mmm…

Shemin’s Thai Green Curry Paste (100g)

Shemin's Thai Green curry pasteThis Thai Green Paste is made from a combination of delicious Thai flavours including:

  • Fresh lemongrass
  • Coriander
  • Galangal
  • Green chillies
  • Kaffir lime leaves.

Perfect with pork, seafood or chicken.

Shemin's mild Indian curry pasteShemin’s Mild Indian Curry Paste (100g)

Perfect for those of you who like their curries with just a touch of heat.

Grab a copy of Shemin’s free recipe book for some great ideas, including Korma and Lentil Curries.

Shemin’s Medium Indian Curry Paste (100g)

Shemin's medium Indian curry pasteAll of Shemin’s fresh ingredients mixed in with just the right amount of chilli.

This paste will give you a perfect medium heat for those who like a bit of spicy heat, but not too much!

Great with Shemin’s Rogan Josh and Vegetable Curry recipes.

Shemin’s Hot Indian Curry Paste (100g)

Shemin's hot Indian curry pasteIt’s got quite a kick to it!

But you still get all those lovely fresh flavours coming through.

Grab Shemin’s free recipe book for some great ideas, including Chicken Jafrezi and Tarka Dahl.

Shemin’s Seafood Spice Paste (100g)

Shemin's Seafood spice pasteShemin’s Seafood Spice Paste is the perfect marinade to spice up your seafood dishes.

It is also an amazing curry paste for lentil and vegetable curries.

Grab Shemin’s free recipe book for some great ideas, including Prawn Pakoras, Spicy Salmon Fishcakes, Grilled Masala Fish and many more!

Want to know more?

Thanks to Shemin’s for the information and images on this page.

 

Anandas Gourmet spice kits at mmm…

Looking to try the taste of India but don’t know where to start, or just don’t have the time, well try Ananda’s Gourmet spice kits from mmm…

Ananda hails from Hyderabad in Southern India, traditionally a land of Nawabs and kings. 

Anandas spice kits - shopping listHer cooking is very much influenced by Moghul cooking, which has its own distinctive traditions and flavours. 

She gives her utmost attention to picking the right kind of spices, which add a distinct aroma and taste. 

Her spice kits provide all of the spices you need, in each to use packs, to create a gourmet meal of your own.

Each pack includes a shopping list (handily sized to fit in your wallet or purse) so you know exactly what you need to purchase to create a delicious meal, all of the spices and a step-by-step recipe to create a spicy feast at home.

What we sell at mmm… 

Anandas Hyderabadi Chicken Biryani curry kit at mmmHyderabadi chicken Biryani – this dish hails from the royal kitchens of Nawabs and is renowned for its mouth-watering aroma.

This luxurious recipe combines rice and chicken in a single dish, and although more complicated than a simple curry, has been simplified to bring an extravagant indian feast to your table.

The chicken is marinated in a wide selection of spices and herbs in yoghurt mixture and layered with partially cooked rice; saffron infused milk and caramelised onions resulting in a melt-in-the-mouth dish.

Aloo gobi masala – a fragrant dish that is a staple curry of the Indian family dinner table.

Aloo (potatoes) and Gobi (cauliflower) are combined with spices to make a quick side dish to any indian bread or rice. 

Anandas Goan Prawn Curry kit at mmmGoan prawn curry – the coastal town of Goa combines Indian and Portuguese culinary influences and flavours, along with the abundance if fresh seafood.

Anandas’ Goan Prawn Curry is made with ground coconut and chillies and blended with aromatic spices of coriander, pepper and garlic.

Fresh, pre-cooked and peeled king prawns are the most convenient and work best with this recipe.

The pungent sauce is an ideal partner to steamed rice or any indian bread.

Meryala Kodi Vepudu – this spicy dry dish originates from the Southern India province of Chettinad.

The region was on a historic spice trade route and is famous for combining flavours of star anise, tamarind, chilli and cloves.

Meryala (pepper cloves) chicken fry is a dry dish, and brings the impact of cloves balanced with the aromas of green and yellow peppers.

It goes well with cucumber raita (yoghurt and cucumbers), steamed rice, naans or rotis.

Anandas Matar Paneer Masala Curry kit at mmmMatar paneer masala – paneer is an Indian cheese with a firm texture and mild flavour.

This aromatic, creamy and mild vegetarian curry combines paneer with the sweetness of fresh green peas.

Serve with naan bread for a simple lunchtime meal or as a side dish with pilau rice.

Murgh Makhani (butter chicken) – Murgh Makhani is originally a Punjabi dish. It is rich, creamy and full of flavour making it an all time favourite curry to prepare and eat.

The dish is made in two stages. Firstly, the chicken is marinated in a spicy yoghurt marinade and grilled, and then added to a delicious creamy tomato curry sauce.

It is best enjoyed with the classic accompaniment of rice and naan bread.

Kheema aloo – this is a popular spicy minced lamb or beef dish from the North-West Frontier.

Lean minced lamb or beef and potatoes are combined with the aromatic spice of cinnamon, cloves and cardamom.

Whether as a lazy Sunday brunch dish served with bread rolls, or as an accompaniment to an evening meal served with puris, rice or naan, Kheema Aloo is comforting and punchy.

Anandas Hyderabadi Lamb Korma curry kit at mmmHyderabadi lamb korma – Hyderabad is a South Indian city, which was once the hub of the Mughal Empire.

The region remains famous for its sumptuous food, evocative or royal banquets.

In this dish, marinated lamb is enriched with a paste of coconut and poppy seeds, and slow cooked till tender.

It is mildly spiced, and can be served with rice or naan bread.

Chana masala (chickpea curry) – Chana Masala is a typical Northern Indian dish.

Traditionally, chickpeas, spices and tomatoes are simmered together for hours to produce a delightful sauce.

Anandas’ recipe is easy and just as delicious – a rich masala vegetarian dish is ready in minutes.

Chana Masala makes a great side dish served with any Indian bread, or pilau rice.

Tadka Dal (lentils) – the perfect accompaniment to any Indian curry, mixed with rice or enjoyed on its own.

This recipe is delicately flavoured with caramelised onion and sweetened with tomato to make a simple wholesome and easy to prepare dish.

Tadka refers to the final tempering of the lentils with hot spices, which are gently fried to release their fragrance and flavours.

Kodu Kura (chicken curry) – Kodu Kura quite simply translates as chicken curry, but is a sophisticated dish prepared with cinnamon, cardamom and cloves.

The light curry is cooked at the final stage in a creamy yoghurt mixture combined with cashew nut, coconut and poppy seed paste to give it a korma consistency, and finished with a splash of lemon or lime. 

Want to know more?

Thanks to Anandas Gourmet for the images and information on this page.