Pantry Staples

Bonduelle Mexico Mix 170g

Miyako Ramen Noodles 200g

Delverde Gnocchi Pasta 500g

Barilla Girandole No.34 Pasta 500g

Ja! Tomato Passata 500g

Annam Ponni Boiled Rice is parboiled Ponni, the staple table rice of Tamil Nadu. Parboiling before milling firms the grain, so cooked rice stays separate and does not go pasty, and it holds up well to being reheated.

Best for

• Daily steamed rice with sambar, rasam and kuzhambu
• Curd rice and lemon rice
• Lunchboxes, where it holds its texture for hours

How to cook it

Parboiled rice needs more water and more time than raw rice. Rinse twice, then pressure cook one cup to two and a half cups of water for three to four whistles, or boil it in plenty of water for about twenty-five minutes and drain. Soaking for thirty minutes first shortens the cooking and gives a more even grain.

Pack and storage

5Kg bag. Store in a cool, dry place, sealed after opening.

Ayuko Udon Noodles 300g

Davert Colorful Quinoa 200g

Langnese Sommerblüte Goldklar, 125g

Kölln Organic Oatmeal 500g

Nutella - Nutella 750g

Barilla Capellini No.1 Pasta 500g

Peanut Butter Creamy 350g

Diamond - glasnudeln lang

Bonduelle - kidney beans 425 ml

Bamboo Tree Rice Noodles 3mm 200g

Annam Toor Dal is split pigeon pea, the workhorse lentil of South Indian kitchens, in a smaller pack for households that cook dal a few times a week. It softens into a smooth, mildly sweet purée and takes a mustard-and-curry-leaf tempering well.

Best for

• Sambar for rice, idli and dosa
• Plain dal with tomato, garlic and green chilli
• Kootu, pappu and dal with spinach or gourd

How to cook it

Rinse well and soak for half an hour if you have the time. Pressure cook one cup with two and a half to three cups of water and a little turmeric and oil for three to four whistles, then whisk it smooth. Add salt and tamarind only once the dal is cooked, as both slow down softening if they go in at the start.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening.

WAI WAI THAILAND, rice noodles, 500g

Kellogg’s Cornflakes 500g

TRS Toor Dal, also called tuvar or arhar dal, is split pigeon pea — the everyday lentil behind sambar and most North Indian dals. It cooks down to a smooth, mildly sweet, golden purée.

This is the plain variety, not the oily-coated type. It needs no washing off before use beyond a normal rinse.

Best for

• Sambar
• Dal tadka and dal fry
• Gujarati dal, and rasam

How to cook it

Rinse two or three times. A 20 minute soak shortens the cooking but is not essential. Pressure cook with about 3 parts water to 1 part dal for 3 to 4 whistles, or simmer for 35 to 45 minutes until it collapses when pressed. Finish with a tempering of mustard seeds, cumin, garlic and curry leaves.

Pack and storage

1 kg. Store in a cool, dry place in a sealed container.

Annam Split Chickpeas (Chana Dal) are husked, split brown chickpeas, noticeably firmer than toor or moong. They hold their shape when cooked, so you get distinct pieces rather than a smooth purée, with a nutty, mildly sweet taste.

Best for

• Chana dal tadka and dal with bottle gourd
• Sundal, usili and dry South Indian sides
• Grinding into vada batter and stuffing for puran poli

How to cook it

Rinse and soak for at least an hour, longer if you can, as unsoaked chana dal takes a long time to give way. Pressure cook one cup with three cups of water and a pinch of turmeric for four to five whistles for a soft dal, or three whistles if you want the pieces intact. Salt at the end. For vada or sundal, soak but do not overcook.

Pack and storage

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

Barilla Fusilli No.98 Pasta 500g

Delverde Tricolore Pasta 500g

Schani Alphonso Mango Pulp is smooth, unstrained mango puree made from Alphonso — the variety most Indian households reach for when the mango has to carry the dish on its own.

Alphonso pulp is thick, deep saffron-orange and sweet, with the perfumed edge that separates it from ordinary mango. It is the shortcut to aamras served with poori, to mango lassi and milkshakes, to mango kulfi, mousse, cheesecake and ice cream, and to a mango filling for cakes and pastries.

Use it as it comes, or loosen it with a little milk or water for drinks. Stir the tin before measuring, since the pulp settles. Refrigerate any unused pulp in a covered container and use it within two to three days.