Value Deals

Ültje Salted Almonds 150g

Teekanne Earl Grey Tea 35g

Dallmayr Decaffeinated Coffee 500g

H-Ayran Natur 3,5% 250ml

Arla LactoFREE Laktosefreie H-Milch 3,5% Fett 

Arla LactoFREE Laktosefreie H-Milch 1,5% Fett

Diamond - glasnudeln lang

Bonduelle - kidney beans 425 ml

Ja! - Paniergries

Diamant - Wheat Flour Type 550

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.

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.

Kings Phool Makhana is puffed lotus seeds — light, white, popcorn-like spheres with an airy crunch and a very mild, almost neutral taste, in a 50g pack.

Makhana takes on whatever you cook it with. Most people roast it dry in a little ghee until it crisps, then toss it with salt, pepper, chaat masala or peri-peri for a snack. It also goes into makhana kheer simmered in milk with cardamom, into the North Indian curry makhana matar, and into fasting-day food during Navratri and Ekadashi.

Roast before eating — straight from the pack it is soft rather than crisp. Store sealed in a dry, airtight container.

Bambino Vermicelli is thin, wheat-based vermicelli (seviyan), a pantry staple in Indian kitchens used in both sweet and savoury dishes. Bambino is a well-known vermicelli brand widely used across South India.

The vermicelli has a mild, wheaty taste that takes on the flavour of the dish it is cooked in, whether that is a milky, sweet payasam or kheer, or a savoury vermicelli upma.

How to use

• Roast the vermicelli lightly in ghee or oil if it is not pre-roasted, then add milk and sugar for a sweet payasam, or water and vegetables for a savoury upma.
• Cook, stirring occasionally, until the vermicelli softens and the liquid is absorbed.

Pack size: 350g. Store in a cool, dry place in an airtight container.

Udhaiyam Asafoetida Powder, or hing, is a pungent resin powder used in tiny quantities at the start of a dish. Straight from the jar the smell is sharp and off-putting; fried in hot oil for a second or two it turns savoury and rounded, and that transformation is the entire reason it is used.

Best for

• Tempering for dal, sambar and rasam
• Vegetable poriyal and kootu
• Pickles, and cooking for households that avoid onion and garlic

Using it

A pinch is the measure, not a spoon. Add it to the hot oil after the mustard seeds have popped and before anything else goes in, and move quickly, because it burns within seconds and turns acrid. In dishes cooked without onion or garlic it does much of the savoury work on its own. Keep the jar tightly shut and stored on its own, as the aroma will get into anything nearby.

Pack and storage

50g jar. Store in a cool, dry place, sealed after opening.

Kurkure Chili Chatka is a crunchy corn-based snack from Kurkure, one of India's most popular packaged namkeen brands. This variant is coated in a spicy chilli seasoning, giving it a sharp, fiery kick alongside the usual crunchy texture Kurkure is known for.

Each irregularly shaped puff is crisp and crunchy, with a bold, spicy chilli flavour on the surface that builds up with each bite, making it a popular tea-time or anytime snack.

How to use

• Open the pack and eat directly as a ready-to-eat snack.

Pack size: 70g. Store in a cool, dry place and reseal the pack after opening to keep it crisp.

Weikfield Cornflour (Maismehl) 500g

Beyond Chips Salt & Pepper is the peppered chip in the Beyond range — salted as usual, then given a coarse hit of black pepper that builds slowly rather than burning. 100g.

Salt and pepper is the seasoning that suits people who find chilli flavours too loud: warm and savoury, with the pepper coming through on the back of the bite. It goes well with a cold drink, and it is the better of the two with a creamy dip, which softens the pepper.

Tip them into a bowl and reseal the pack. Store cool and dry, and finish within a couple of days of opening so they stay crisp.

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.

• Dermatologically tested for baby garments
• Removes milk, food and everyday baby stains
• 1000ml – 20 wash loads

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.