Celebrate the best of South Asian cookery with delectable recipes from Asda

Celebrate the best of South Asian cookery with delectable recipes from Asda

Diverse, delicious and not as difficult to cook as you might think, South Asian is among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, the variety is entirely enormous. This year Asda has decided to share simple and tantalizing recipes to celebrate the best of South Asian cooking.

With 20 varieties of TRS 500g pulses available to buy at £1, across 150 Asda stores, Asda has packed a feast for you this season. Spoiling the South Asian customer for choice and adding variety to their daily repertoire of dishes there is something for everyone in the family.

Helen Yates, Customer Planning Manager for Asda Ethnic Ranges said: "We wanted to focus on creating a better range with more choice for our customers, whilst also reflecting the ‘Asda everyday low prices’ across all the products. And what better way to celebrate south Asian cooking where we can give them a taste of the food they just simply love."

Derek Martin, Head of Marketing, TRS Wholesale Co. Ltd said: "TRS are renowned for the quality of their everyday essential for Indian cuisine and ASDA are covering the needs of every Asian household by providing this. At £1 for 500g the new range is exceptional value with the range also expanding to include some lines not previously available in 500g.”
Asda has consistently been growing its ethnic range year on year with an unrivalled selection of products relevant for the South Asian community in the UK. The high street supermarket has once again reaffirmed its commitment to its customers by announcing some positive changes to their existing South Asian range providing its customers with authentic quality ingredients at unbeatable prices.

An Asda customer Simran Tamber said: "Cooking is considered an art and mothers usually teach their daughters and pass down family recipes by show-and-tell, fairly young in life. As a matter of fact, food is a very serious business in any Punjabi household. Every year my mother would cook Chole Bhature much to the delight of everyone in our family. Now I don’t have to shop around to pick different things at different stores and can find a wide variety of Asian products at really good prices, thanks to Asda.”

So, for your next big shop head to your nearest Asda for an expansive range of South Asian products and some great offers.

Garma garam, chole bhature is made up of chickpeas cooked in a masaledar gravy, served with bhaturas. Easy and uncomplicated, chole bhature is one of the most popular Punjabi recipes.

Ingredients
For chole:
• 2 cup each chick peas
• 2 tsp oil
• 1 bay leaf (tej patta)
• 1 stick cinnamon (dalchini)
• 3-4 cloves (laung)
• 1 tsp whole pepper corns
• 3 green cardamom
• 2 black cardamom
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp cumin seeds
• ½ asafoetida
• salt to taste
• 1 cup of chopped onions
• 1 cup of chopped tomatoes
• 2 tbsp chopped garlic
• 2 tbsp chopped ginger
• 1 tsp ajwain
• 1 tsp lime juice
• 1 chopped green chilli
• 1 tea bag
• 1 tbsp butter

For bhaturas:
• 2 cups of refined flour
• ½ yeast, dissolved for 10 minutes in luke warm water
• ½ cup whole wheat flour
• a pinch of salt
• water to knead
• oil for frying

Instructions
Prep time: 45 mins
Cook time: 60 mins
Serves: 4

For chole:
In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom. After it gets brown add chopped onions and sauté it. After sautéing, add chopped ginger and garlic. Then add turmeric, chilli powder, coriander powder, cumin powder, and asafoetida, salt and fry well.

For de glazing the pan add little water.

Now add the chole (soaked overnight and pressure cooked) to the masala. After stirring well add tomatoes, little sugar and salt to the chole (chickpeas). Now add ajwain, chopped green chillies and water for the base. To get the colour in the chole, add a tea bag to the masala.

Simmer the chole gently for an hour and cover it. Add lime juice and a dollop of butter to it. Garnish the chole with coriander and butter to be served hot with bhaturas.

For the bhaturas:
Knead the whole wheat flour, maida and salt together with adequate amount of water.
Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.

Divide it into equal portions. Roll out in an oval or round shape.

Deep fry till golden brown, and it’s ready to serve.

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