Products

Priya Idli Rava is coarsely ground rice, the granular rice rava used with urad dal to make idli batter without grinding whole rice from scratch. It gives idlis a slightly grainier, more open texture than a batter ground entirely from soaked rice, and being pure rice it is naturally gluten-free.

Best for

• Idli batter made with urad dal
• Soft steamed idlis for breakfast
• Steamed rice cakes and rice-and-dal batters generally

How to cook it

Soak urad dal with a little fenugreek for four hours and grind it to a light, fluffy paste. Separately soak the rava in water for about twenty minutes, then squeeze out the excess water and fold it into the ground dal, roughly two parts rava to one part dal by volume. Add salt, cover, and leave it somewhere warm for eight to twelve hours until the batter has risen. Pour into greased idli plates and steam for ten to twelve minutes.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening.

Priya Instant Rava Idli Mix is a semolina-based idli mix that needs no overnight fermentation, so the batter rests for a few minutes and goes straight into the steamer. The idlis come out soft with the slightly grainy bite that rava idli is known for.

Best for

• A quick breakfast idli with coconut chutney
• Idli with sambar
• Lunch boxes and last-minute tiffin

How to cook it

Mix the powder with thick curd and water to a spoonable batter, adding the water a little at a time, and leave it to stand for ten to fifteen minutes so the rava swells. A tempering of mustard seeds, broken cashew and curry leaves stirred through at this point is traditional. Grease the idli plates, fill them three-quarters full and steam for ten to twelve minutes, until a skewer comes out clean. Rest the plates for two minutes before unmoulding, or the idlis tear.

Pack and storage

200g pack. Store in a cool, dry place, sealed after opening.

Pack of 3 × Priya Mango Thokku Pickle Without Garlic 300g.

Priya Pulihora Paste is the Andhra tamarind rice concentrate, with tamarind, chilli and tempering spices already cooked down so that making pulihora comes down to stirring the paste through cooked rice. It is sour first, then salty and hot.

Best for

• Pulihora, or tamarind rice
• Festival meals and lunch boxes
• Tamarind sevai and vermicelli dishes

Using it

Cook the rice so the grains stay separate, spread it on a wide plate and let it cool to just warm, because hot rice turns sticky and the grains break when you mix. Stir in two to three tablespoons of paste per two cups of cooked rice, then taste and adjust. Finish with a fresh tempering of mustard seeds, chana dal, peanuts and curry leaves in oil, and leave the rice to stand for fifteen minutes before serving so it takes up the flavour.

Pack and storage

300g jar. Store in a cool, dry place; keep sealed and refrigerated after opening.

Priya Rasam Masala is the ground blend for rasam, with pepper and cumin forward and coriander and dried chilli behind them. Rasam is the thin, sour, peppery broth eaten with rice towards the end of a South Indian meal, and this blend is built for that rather than for a thick gravy.

Best for

• Tomato rasam and pepper rasam
• Rasam rice with a spoon of ghee
• Drinking as a clear broth on its own

Using it

Simmer tamarind water with chopped tomato, salt and a teaspoon of the masala for four servings until the raw tamarind smell is gone, about five minutes. Add thin dal water or plain water, and take the pot off the heat the moment it froths at the edges. Rasam should never reach a rolling boil, which dulls the pepper. Temper mustard seeds and curry leaves in ghee, pour them over, and add fresh coriander at the last moment.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.

Priya Red Chilli Paste is red chillies ground to a smooth paste, ready to spoon into the pan in place of soaking and grinding dried chillies yourself. It carries colour as well as heat, so it goes into the gravy early where both can do their work.

Best for

• Curry and gravy bases that need depth of colour
• Marinades for chicken, prawn and paneer
• Chilli chicken, chilli paneer and Indo-Chinese sauces

Using it

Fry one to two teaspoons in oil with the onion base until the oil takes on the colour and the raw smell has lifted, about a minute. Start low: the paste is concentrated, and it is far easier to add a second spoon than to rescue a dish that has gone past what you can eat. As a marinade base, loosen it with lemon juice and a little curd. Use a clean, dry spoon at every use.

Pack and storage

300g jar. Store in a cool, dry place; keep sealed and refrigerated after opening.

Priya Sambhar Masala is the ground blend for South Indian sambar, so a pot needs only dal, tamarind and vegetables alongside it. It is rounded and mildly hot, with the roasted note that separates a sambar powder from a general-purpose curry powder.

Best for

• Sambar with drumstick, pumpkin or mixed vegetables
• Idli and vada sambar
• Kootu and other dal-and-vegetable dishes

Using it

Cook toor dal until it is soft enough to mash. Separately boil the vegetables with tamarind water and salt until tender, then add one and a half to two teaspoons of the masala for four servings and let it simmer for five minutes so the powder loses its raw edge before the dal goes in. Finish with a tempering of mustard seeds, dried red chilli, curry leaves and a pinch of asafoetida in oil, poured over the pot off the heat.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.

Pack of 2 × Priya Sambhar Masala 100g.

Pack of 2 × Priya Tender Mango Pickle (Vadu Mango) 300g.

Red Boat Fischsauce 500ml - Premium Fish Sauce

Red Boat Fish Sauce is a premium, award-winning Vietnamese fish sauce made from wild-caught anchovies. This all-natural sauce adds authentic umami depth to your Asian cooking.

Product Features:

• Premium Vietnamese fish sauce
• 500ml bottle
• Made from wild-caught anchovies
• All-natural, no additives
• Award-winning quality
• Rich umami flavor

Usage:

Essential for Vietnamese, Thai, and Asian cuisine. Perfect for dipping sauces, marinades, stir-fries, and adding savory depth to any dish.

Pfand / Deposit: €0.25 per can – charged in addition to the price (zzgl. Pfand), not included in the price shown.

Energy Drink Red Bull 250ml — Red Bull.

Red Label Tea – 450g 

Brussels sprouts, called Rosenkohl in German, are small round buds that grow along a thick stalk, similar in taste to a miniature, slightly more bitter cabbage, with a firm texture that softens when cooked.

They are a traditional German winter vegetable, usually boiled or roasted, and are also good pan-fried with a little garlic. They are not part of traditional Indian cooking but adapt well to a quick stir-fry with mustard seeds and chilli.

How to use

• Trim the base and remove any loose or discoloured outer leaves.
• Cut a small cross in the base of larger sprouts so they cook evenly, or halve them.
• Store in the fridge and use within about a week.

Rosenmehl Weizenmehl Type 405 is the standard German fine white wheat flour — the lowest-ash, most finely milled grade, and the one most German baking recipes mean when they simply say Mehl.

Type 405 is the flour for cakes, biscuits, pancakes, waffles, Spätzle, batters and sauces, and it is what gives a Kuchen its soft, even crumb. It also works well for Indian cooking that calls for maida — naan, bhatura, samosa pastry, cake rusk and Indo-Chinese batters.

Sift before use for the lightest results. Store in a sealed container in a cool, dry place away from strong smells, and keep it off damp surfaces so the flour does not clump.