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TRS Canned Red Kidney Beans are rajma, cooked and tinned in water, ready to drain and use. They keep their deep red skin and soft, floury middle, and save the overnight soak and long boil that dried kidney beans demand.
Best for
Rajma masala with rice
Chilli, soups and stews
Salads, and quick bean wraps
How to cook it
Drain and rinse thoroughly — the tinning liquid is starchy and will cloud a gravy. Because they are already cooked, add them to a finished onion, tomato and ginger-garlic masala and simmer for ten to fifteen minutes so they take on the flavour. Mash a few beans against the side of the pan to give rajma its characteristic thick gravy.
Pack and storage
400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.
Ariel Baby Liquid Laundry Detergent is specially formulated for gentle yet effective cleaning of baby clothes. Dermatologically tested and free from harsh residues, it provides powerful stain removal while being kind to delicate baby skin.
Annam Dosa Powder Mix is a pre-ground rice and lentil flour blend that becomes dosa batter with nothing more than water and salt. It removes the soaking, grinding and overnight fermentation, so dosa stops being a weekend project.
Best for
Plain and masala dosa on a weeknight
Uttapam topped with onion, tomato and green chilli
Paniyaram and quick tiffin breakfasts
How to cook it
Whisk the powder into water until smooth and just pourable, slightly thinner than pancake batter, and rest it twenty to thirty minutes so the flour hydrates fully. Heat a tava until water flicked on it skitters, wipe it with oil, pour a ladleful in the centre and spread outward in a spiral. Drizzle oil round the edge and lift when the base is golden and releases cleanly.
Pack and storage
1kg pack. Store in a cool, dry place, sealed after opening.
Discover the Yes! Dishwashing liquid tablets, 4 pieces, 80g, a premium quality product designed to meet your household needs. This carefully selected item combines functionality with value, making it an essential addition to your home & kitchen collection.
Key Features
High-quality materials and construction
Designed for everyday use and durability
Excellent value for money
Easy to use and maintain
Perfect For
This product is ideal for home use, making daily tasks easier and more efficient. Whether you're looking to upgrade your current setup or trying something new, this home & kitchen item delivers reliable performance.
Care Instructions
Follow the manufacturer's care guidelines to ensure long-lasting use. Store in a clean, dry place when not in use.
Ching's Veg Hakka Noodles are instant noodles from Ching's Secret, made in the style of Hakka noodles, a popular Indo-Chinese dish. The pack contains dried noodles along with a seasoning mix, letting you recreate a stir-fried Hakka noodle dish at home.
Once cooked and stir-fried with vegetables, the noodles have a savoury, lightly spiced taste typical of Indo-Chinese street food, with a soft yet slightly chewy texture.
How to use
Boil the noodles until just cooked, then drain and rinse with cold water.
Stir-fry chopped vegetables in a pan or wok, add the noodles and the seasoning from the pack, and toss well.
Cook for a few more minutes on high heat and serve hot.
Kotanyi Mühle Pfeffer Schwarz - Black Pepper Grinder
Kotanyi Black Pepper Mill delivers freshly ground black pepper with intense flavor and aroma. The built-in grinder ensures maximum freshness and taste in every turn.
Product Features:
Premium black peppercorns
Built-in ceramic grinder
Freshly ground for maximum flavor
Adjustable coarseness
Austrian quality
Convenient table-ready design
Usage:
Perfect for seasoning all dishes - meats, vegetables, pasta, salads, and soups. Fresh-ground pepper provides superior flavor to pre-ground varieties.
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Udhaiyam Mung Dal is split green gram with the skin removed, leaving small flat yellow grains. It cooks faster than almost any other dal, needs no soaking, and breaks down into a smooth pale-gold purée with a mild, clean flavour that never fights the tempering.
Best for
Khichdi and ven pongal
Everyday yellow dal and light broths
Kosambari, payasam and sweet dishes
How to cook it
Rinse two or three times until the water runs clear. Pressure cook one cup with two and a half to three cups of water for three whistles, or simmer it uncovered for about twenty-five minutes, skimming the foam that rises early on. For a fuller, nuttier flavour, dry-roast the dal in a pan until it smells toasty before cooking — worth doing for pongal. Temper at the end with ghee, cumin, asafoetida and green chilli.
Pack and storage
1kg pack. Store in a cool, dry place, sealed after opening.