rustic indian sauces made from an authentic recipes with intensely flavoured spices, and yet, no measuring spoons, prepared pastes or yoghurt and ghee required. vini and bal's sauces plan to revolutionise the way we cook for convenience, by offering a fresh approach to pre made sauces.
we're talking fabulous traditional punjabi spice blends made to keep fresh, so you can have a taste of cooking curry from scratch in your own kitchen. a curry connoisseur, if you will. as their may blogger of the month, i'll be sharing a few recipes i've been experimenting with their sauces, plus a chance to win some to try out for yourself.
first up this week is the jeera, awarded a great taste award 2013; with a distinctive aroma of cumin, which is integral to punjabi cooking with its distinctive aroma and warm, earthy, smoky taste. the sauce is a celebration of cumin, expertly toasted and spiced with medium hotness.
i went for king prawns as i love seafood curries, harmonising the smoky flavour with red peppers charred under a grill. as for the shopping list for this recipe? you can add what you like!
having charred the red pepper until the grill for 10 minutes, i began the recipe by tossing cooked king prawns in a little oil. at the same time, i began cooking my wild basmati rice, according to the packet for 12 minutes.
i then poured in my jeera mix and simmered for five minutes.
next adding the peppers whilst tending to my rice.
the great thing about these sauces is the flavour infuses whilst you cook the likes of rice, naans, roti, chapati or whatever you fancy for a side. when your rice is ready, simply serve up together.
told you it was easy, didn't it? i'm looking forward to sharing a few more ideas with you in the next few weeks.
find out more at vini and bals ♥
in the meantime, if you'd like to be in with a chance of winning a range of their curry sauces and an official vini and bal's cool bag, simply enter below...
closing date is 23rd may - good luck! :)