firecracker salmon mirchi with homemade garlic & lime rotis.

the last recipe as vini and bal's may blogger of the month is with their fiery mirchi sauce. promising to set your palette on fire, this is the most potent of the range, heated by three types of chilli and a complex blend of fragrant spices. i chose to pair this with a salmon fillet and have a go at balancing the heat with homemade rotis infused with fresh garlic and zesty lime.

chickpea, spinach and tomato poppadom shahi bake.

following my king prawn and charred pepper jeera recipe with vini and bal's indian sauces from last week, i'm going vegetarian with this indian style lasagne made with chickpea, spinach and tomato. instead of lasagne sheets, i used poppadoms for the layers which soaked up the flavours of their shahi sauce whilst remaining a little crispy. quite the experiment in emily's kitchen, i'd love to know your thoughts if you make it too.

king prawn and charred pepper jeera with vini & bals.

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.